- Cooking at the table
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Free delivery from CHF 80.-
01. May 2016
Cut a generous third off the bottom of the asparagus spears then, depending on freshness, perhaps peel the end sections. Cut the asparagus spears diagonally into approx. 1 cm thick cylinders.
Heat up the olive oil in a non-stick frying pan. Add the pieces of asparagus and salt, and then fry for just 2 minutes whilst turning frequently. Place on a plate and allow to cool.
Wash and trim the strawberries, cut into quarters or halve them depending on size.
Wash the rocket and spin dry. Place in a bowl together with the asparagus and strawberries.
For the dressing: mix all the ingredients together, pour over the salad directly before serving and toss together carefully. Arrange immediately in deep plates.
170 kCalories, 711 kJoules, 6 g carbohydrates, 2 g protein, 15 g fat
Annemarie Wildeisen's KOCHEN