Asparagus salad with snow peas and orange dressing

Asparagus salad with snow peas and orange dressing

April 27th, 2023 | main dishes

Finally spring. Finally asparagus time. Actually, asparagus is a light spring vegetable, BUT what happens when it is eaten with hollandaise sauce, potatoes and ham? Well, my recipe for an asparagus salad with snow peas and orange dressing is much lighter.

Asparagus salad with snow peas and orange dressing

My desire for asparagus is irrepressible every spring. I love asparagus. And that’s why I’ll prepare this asparagus salad when my dearest captain comes back from sea in a few days, because he loves asparagus too.

We only eat asparagus when it has been harvested by local farmers. We don’t make any compromises. Nothing from Spain, nothing from Peru or even China. It’s all the nicer when the waiting time is over and we have the noble white delicacy on our plates again.

We don’t like the classic German version with Hollandaise sauce and ham that much. We love asparagus simply fried in olive oil with Parmesan shavings and sprinkled with pepper, or an asparagus bread salad with Parma ham and Mozarella, or this asparagus salad with snow peas and orange dressing. Just try it!

Instead of snow peas, you can also use fresh or frozen peas or add ½ bunch of rocket to the salad at the very end.

Asparagus salad with snow peas and orange dressing

(2 people as a main course or 4 side dishes)

3-4 TS hazelnuts

roast without fat, rub off the skins with a kitchen towel, roughly chop the nuts, set aside for the garnish

1 organic orange

grate about 1 ts of zest and squeeze out 100 ml of juice

4 TS white wine vinegar

1-2 ts honey

1 TS tarragon mustard

4 TS olive oil

mix the ingredients with the orange zest and the juice to form a dressing

2 sprigs of tarragon

chop the tarragon leaves and add to the dressing, reserving a few whole leaves for the garnish

1 kg asparagus, peeled

cook the asparagus in boiling water with a little salt, sugar and a teaspoon of butter for about 6 minutes

200 g snow peas

add the snow peas and cook for further 2 minutes, the asparagus should not be too soft

lift the asparagus out of the cooking water and arrange it on a plate while still warm and pour the marinade over them

serve garnished with tarragon leaves and hazelnuts

Print Post

Leave me a message

Leave a Reply Cancel reply

July 17th, 2023 | main dishes

Cucumber salmon sushi – a quick recipe for hot days

Hot days, tropical nights – you don’t have an appetite for a warm meal? And don’t feel like standing in the kitchen for a long time? Then these cucumber salmon sushi are just right for you! They are quickly “assembled” and simply taste delicious! I’ll show you how to do it:

March 2nd, 2019 | on the road

Slow Baking at the bread sommelier

Bread is the staple food number 1 in Germany, over 3,200 different types of bread are supposed to exist. Bread is literally on everyone’s lips – but hardly anyone knows what it looks like in a bakery and how much time and effort is in a good bread – let alone what a bread sommelier and slow baking is. To find out, we were a guest at Wolfgang Heyderich’s in the Stader Backstube.

October 14th, 2018 | Landgänge

Hungarian goulash – straight from the Puszta

From Budapest we made our way to the Hungarian Puszta. If there is a “real” Hungarian goulash somewhere, then in Hortobágyi, a small town in the middle of the Puszta. On the bridge market (Hídivásár), which is celebrated annually on the national holiday in Hortobágyi, we found it. Here it boiled and bubbled in large cauldrons. And we brought the recipe…

Lángos, a Hungarian speciality of deep-fried potato yeast dough

November 13th, 2018 | starter

Langos – a Hungarian snack

In Budapest, you get it everywhere: Lángos – a fried potato-yeast dough spread with garlic and sour cream. Grated cheese and a touch of paprika complete the taste. Whether it tastes just as good at home… We tried it. And, yes! Lángos are delicious, even at home!