Everyone knows that asparagus is particularly valued in Germany and we look forward to the asparagus season every year. Whether grilled, as a side dish or in a salad – deliciousDishes with asparagusare now a dime a dozen. Very low in calories, but full of vitamins and nutrients - the crunchy vegetables are not called “the superstar of vegetables” for nothing and are therefore a must for everyone who relies on a healthy and seasonal diet. Do you like the distinctive and aromatic taste of asparagus and are you constantly looking for new ways to prepare it? How about a delicious and light asparagus salad recipe, for example? Whether with eggs, pasta, berries or asparagus salad with sour cream - there is guaranteed to be something for every taste!
Asparagus salad with sour cream and shrimps
Super delicious, incredibly easy and quick to prepare - this asparagus salad with sour cream and shrimp is guaranteed to be the star of your next garden party!
Ingredients for 4 people:
- 500 grams of green asparagus
- 350 grams of red pepper
- 1 cucumber
- 1 Avocado
- 200 grams of cherry tomatoes
- 400 grams of cooked shrimp
- 1 clove of garlic
- Fresh basil
- 150 grams of sour cream or sour cream
- 150 grams of Greek yogurt or cream cheese
- 3 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice
- 20 grams raw almonds, chopped finely
- Salt and pepper to taste
Preparation:
- Peel the asparagus, cut off the woody ends and cut the spears into small pieces.
- Cook the asparagus pieces in boiling salted water for about 5 minutes, rinse and drain well.
- Wash the peppers, cut the cucumber and cut it into small pieces.
- Halve the cherry tomatoes and cut the avocado into pieces.
- Place the vegetables in a large salad bowl and stir gently.
- Roughly chop the basil leaves and mix well in a bowl with the sour cream, yogurt and lemon juice.
- Add the pressed garlic clove and olive oil and season the dressing with salt and pepper.
- Mix the vegetables well with the shrimp and the dressing and chill the salad for about 1 hour.
- Garnish with chopped almonds and enjoy!
Creamy asparagus egg salad with pasta
Egg salad is a must at every barbecue party in summer. But how about adding some variety next time and preparing this delicious asparagus egg salad?
Ingredients for 4 servings:
- 600 grams of green or white asparagus
- 4 eggs, hard-boiled
- 150 grams of pasta of your choice
- 150 grams of green peas
- 1 small red onion
- 150 grams of cooked ham
- 200 grams of sour cream or yogurt
- 1 tbsp olive oil
- 3 tbsp freshly squeezed lemon juice
- 1 bunch of chives
- Salt and pepper to taste
- 30 grams grated Parmesan
Preparation:
- Cook pasta al dente according to package instructions.
- Clean and peel the asparagus and cook in salted water until al dente.
- Drain well and cut into small pieces.
- Finely chop the boiled eggs and the cooked ham.
- Chop the red onion and chives finely.
- Place the asparagus, eggs, peas, red onion, cooked ham and pasta in a large salad bowl and mix well.
- To make the dressing, mix olive oil, lemon juice and sour cream in a small bowl and stir in the chives.
- Add the dressing to the asparagus salad and stir well.
- Garnish with grated Parmesan and serve!
White asparagus salad with strawberries for the ultimate summer treat
Crisp white asparagus combined with fresh strawberries – that sounds like the perfect asparagus salad recipe for the summer to us! And with only 220 calories per serving, it's a real figure flatterer!
Ingredients for 4 servings:
- 900 grams of white asparagus
- 350 grams of fresh strawberries
- 150 grams of cherry tomatoes
- 200 grams of leaf lettuce or baby spinach
- 1 tsp brown sugar
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 EL Balsamic Essig
- Salt and pepper
Preparation:
- Peel the asparagus and cut it into thin slices.
- Heat 1 tablespoon of olive oil in a pan over medium heat and lightly fry the asparagus for 2-3 minutes.
- Sprinkle with the sugar and after another 2 minutes deglaze with a little water.
- Add lemon juice, season with salt and cook covered for about 5 minutes until al dente.
- In the meantime, wash and clean the strawberries and quarter or halve them depending on their size.
- Mix strawberries with balsamic vinegar and remaining olive oil.
- Add the asparagus, season to taste and place in the refrigerator for 15 minutes.
- Sprinkle with some fresh mint and enjoy!
Asparagus salad recipe with chickpeas and quinoa
Are you looking for a quick and nutritious asparagus salad recipe? Then we have the solution for you! The following salad can be served as a main course or as a side dish and is always a real treat!
Ingredients for the salad:
- 480ml water
- 180 Gramm Quinoa
- 500 grams of green asparagus
- 250 grams of canned chickpeas
- 3 spring onions, finely chopped
- 150 grams of cherry tomatoes
- 1 cucumber
- 70 grams of feta cheese
- 1 tbsp olive oil
- Salt and pepper to taste
For the dressing:
- 60 ml freshly squeezed lemon juice
- 30 ml olive oil
- 1 tbsp mustard, medium hot
- 1 garlic clove, finely chopped
- Salt and pepper
Preparation:
- Place the dressing ingredients in a small bowl and mix well. Place in the refrigerator for 30 minutes.
- Put the water in a pot with a little salt and bring to the boil.
- Add the quinoa, reduce the heat and simmer covered for 15 minutes.
- Peel and clean the asparagus and cut it into bite-sized pieces.
- Cook in salted water until al dente, rinse and drain well.
The classic with a difference: Nicoise asparagus salad recipe
Full of color and flavor – Nicoise is a popular French salad and tastes incredibly good, especially in summer! Green asparagus adds a refreshing touch to the classic in this recipe.
Ingredients for 4 servings:
- 450 grams of potatoes
- 450 grams of green beans
- 450 grams of green asparagus
- 1 bunch of radishes
- 4 hard-boiled eggs
- 90 grams of Kalamata olives
- 30 grams of capers
- 3 tbsp chopped fresh dill
- 3 tbsp chopped fresh parsley
For the dressing:
- 45 ml apple cider vinegar
- 20 grams of honey
- 20 grams mustard, medium hot
- 2 cloves of garlic, pressed
- 60 ml olive oil
- Salt and pepper to taste
Preparation:
- Place the dressing ingredients in a small bowl and mix well.
- Peel and dice the potatoes and boil them in a pot of water until soft.
- Clean and peel the asparagus and cook in salted water for 2-3 minutes until al dente.
- Cook the green beans in boiling salted water for 2-3 minutes, rinse and drain.
- Slice radishes thinly.
- Place the vegetables on a large platter with the olives and capers.
- Spread the eggs on top and pour the dressing over them.
- Refrigerate until serving.
