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White Asparagus Salad

An incredibly tasty, vibrant salad—make it and enjoy! My husband and I are big salad lovers. We have one every day, ideally with fresh greens. That's why I experiment so often—the same old salads get boring fast, and I crave as much variety as possible. This is the recipe for one of our favorites: bright, beautiful, and very delicious!

vasilNaAuthor avatar
Recipe author
White asparagus salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 5 g
Fats 38 % 6 g
Carbohydrates 31 % 5 g
89 kcal
GI: 100 / 0 / 0
  • For this salad I love to use Derby cheese with red port—I make this cheese myself, ordering a special culture from a specialty online shop. But you can swap in any cheese you like. So, let's make the salad: 1. Take the asparagus out of the jar and cut it into pieces. 2. Grate the cheese on the coarse side of a box grater. 3. Cut the chicken hearts into small pieces. 4. Toss the greens together and arrange them as a bottom layer on serving plates, saving a little to garnish. 5. Lay the chicken hearts and asparagus over the greens. 6. Sprinkle everything with the grated cheese. 7. Drizzle the salad with olive oil, then with lemon juice. 8. Season with sea salt and pepper. 9. Garnish the finished salad with pomegranate seeds and the reserved greens. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garnet - 52  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Sea salt - 0  kcal/100g
  • Chicken heart - 159  kcal/100g
  • Chard - 19  kcal/100g
  • White asparagus - 14  kcal/100g

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