Spring and summer times is perfect for salads. Try our pretty and delicious green asparagus salad with edible flowers. Have you ever eaten a flower before?
The main thing:
Other stuff:
Made by Véronique
Published at 2016-05-31, this recipe is for 2 people and takes 15 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 06-03-2021
View the original recipe via:
https://ohmydish.com/recipe/green-asparagus-salad-with-edible-flowers
Create a simple dressing by combining mustard, dry white wine, pepper, and salt. Slowly add the sunflower oil and use a whisk so it will combine beautifully. Taste if it needs any more seasoning.
If you're using regular radishes instead of pickled ones, rinse them and slice them into quarters. Rinse the arugula or other mixed greens and use a salad spinner to get rid of the excess water.
Cut the ends of the green asparagus and add a little bit of oil to the asparagus. Now for the tiny bread croutons. Cut off the crust of the bread and cut the soft part into small cubes.
Heat some oil in a small skillet and cook the bread cubes for a few minutes, or until they're golden brown and crispy.
Divide mixed greens, radish quarters, dressing, and tiny croutons over the plates. Heat the grill pan on high heat. Grill the asparagus for about 3 minutes.
Divide the hot asparagus over the salad and finish it off with edible flowers. Enjoy!