RIG-TIG salad with asparagus
1 bundle of fresh green asparagus
1 handful of crispy rocket salad
8-10 cherry tomatoes
1 piece of delicious parmesan cheese
Pine nuts according to taste and budget …
Finely chopped chives for a fresh taste and nice decoration
Rinse the asparagus and snap off the hard ends. Steam them in salted water for app. 4 min. – they should still have some “bite”. Put them in a bowl with ice water (keeps them nice and green), remove from bowl and let the water run off.
Wash and spin the rocket salad, arrange on a dish and place the whole asparagus on top of the salad. Cut the cherry tomatoes in half and toss over the asparagus. Grate or cut the parmesan and sprinkle on top of the salad. Toast the pine nuts in a frying pan until golden (remember to stir frequently). Sprinkle the nuts as well as the chopped chives over your salad. Finish by pouring vinaigrette over the salad and enjoy!
1 teaspoon of nice Dijon mustard
1/2 dl. fine white wine vinegar
1 1/2 dl. virgin olive oil
Salt and pepper
1 pressed garlic clove
A squeeze of lemon
Put the ingredients in the dressing shaker – and simply shake it. Open the top of the lid for easy pouring of the dressing.
With this recipe you will most likely have enough vinaigrette for today’s salad as well as the following days. Just close the lid, put the shaker in the refrigerator and bring it back to the table when it’s time for a new, tasty salad.