As soon as the first asparagus emerges, we are immediately happy here. It is always a treat if you can enjoy this vegetable. Especially because they are only temporarily available. So let us benefit from that.
As with most other vegetables, you can also vary endlessly with asparagus. You can cook them, steam them, eat them whole or in pieces, serve them in salads or as a side dish. And that too hot and cold. It can even be raw!
As far as the latter (raw) is concerned, we would like to share with you one of our favorite asparagus recipes: raw asparagus-arugula salad! Ideal for lunch or as a side dish with a complete meal. And easy to make too. Perfect for having a great time outside in the sun.
For the dressing we use veganaise. You can buy it, or make it yourself like we do. Check the recipe for the veganaise >>
Raw asparagus-arugula salad
Ingredients
- For the salad
- 500 grams white asparagus
- 500 grams green asparagus
- 4 hands Argula, washed and dried
- lemon juice from 0.5 lemon
- Pepper (to taste)
- Salt (to taste)
- For the dressing
- 2 tbsp Veganaise
- 2 tbsp water
- 0.25 tsp salt (or even better: kala namak)
- handful finely chopped parsley
- 1 clove of garlic (pressed)
- 1 tsp Mustard
- 1 tsp Vinegar
- Black pepper, freshly ground
Instructions
For the salad
- Peel the white asparagus thoroughly with the peeler and remove the woody end (+/- 1.5 cm). With the green asparagus, you only have to remove a small piece of the tip (+/- 0.5 cm).
- Peel the white and green asparagus with the peeler further into narrow strings (watch your fingers !!!). Keep the tops separately.
- Mix the strings and the tops in a bowl and sprinkle generously with salt and pepper. Pour the lemon juice over it and mix everything together with your hands. The asparagus strings become softer and 'cooked' in this way.
- Allow the asparagus to drain for at least 1/2 hour (keep the moisture) and finally mix it with the arugula. Season - if necessary - with salt and pepper.
For the dressing
- Put all the ingredients for the dressing in a cup and mix with the handheld blender to a smooth mass. Lengthen with the draining of the asparagus until the dressing is sufficiently liquid.
Notes
Tip: Serve the salad and dressing separately
