Asparagus salad: Mediterranean & refreshing

Today I have a new salad recipe for you. And since we still have asparagus time and this should be really savored, there is a Mediterranean asparagus salad. Very tasty, refreshing and something different than the classic salads ... ♥

Spargelsalat mit Tomaten und Mozzarella

In addition, a salad came in handy with the current heat wave and asparagus was also there. In this situation, I really didn't feel like boiled asparagus with hollandaise or the like. And what is it called so beautifully? Necessity is the mother of invention…

Capers ...

… Opinions often differ: either you love them or you avoid them. If you don't like capers, just leave them out. The salad turns out very tasty even without it. I used to only know capers in the chicken fricassé or in Königsberger Klopsen. As a child, I didn't like her at all.

In the entire Mediterranean region, capers are more often served as an antipasto or spice in dishes and are considered a delicacy. There they are even valued as remedies - today proven in studies. The effects are said to range from anti-inflammatory to cancer preventive.

What I find very interesting: capers are actually the flower buds of the caper family. After the harvest, they are placed in vinegar, oil or salt (brine) and are spices. If these flower buds are not harvested, delicate flowers bloom from them, which open in the morning and have already faded by noon. (That is why they are probably also a symbol of transience.) When fruits develop from these flowers, they are the caper apples (caper fruits), which you may know from the antipasti stand or placed in a glass.

The asparagus salad ...

... would also be great as a grill side dish. I also like to serve mine for grilling Couscous Salad, Greek cabbage salad and Tzaziki. Depending on what we want to grill. Of course, a delicious side dish with asparagus salad and when grilling should not be missing. We had my home-baked one baguette to. I always like to grill Focaccia or Turkish flatbread / Pide Great. In my Baguettes & grilled breads section you will find all sorts of other summer bread variations - from Herbal plucked bread until Onion beer sticks. You can also find more here Recipes for the grill time.

So ... now I digress again from the asparagus salad, but the barbecue season is also something nice, isn't it? So now quickly to the recipe. Have fun copying ... ♥

Spargelsalat mit Tomaten und Mozzarella auf einem Teller

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Asparagus salad

  • Prep Time:
    25 minutes
  • Cook Time:
    1 hour 5 minutes
  • Total Time:
    1 hour 30 minutes
  • Yield:
    4 servings
 piece

Ingredients

asparagus

  • 750 g white asparagus (peeled)
  • ½ Teaspoon salt
  • ½ Teaspoon sugar (low carb: coconut blossom sugar / erythritol)
  • 1 Teaspoon butter
  • 500 g water

further ingredients

  • 150 g fresh cherry tomatoes
  • 50 g Sun-dried tomatoes: soft tomatoes or tomatoes in oil
  • 250 g Mozzarella
  • 20 g Pine nuts
  • 1 Tbsp handful of basil leaves
  • 24 Tbsp capers

vinaigrette

  • 6 Tbsp asparagus stock (approx.70 g)
  • 4 Tbsp good olive oil (approx. 40 g)
  • 2 Tbsp Aceto Balsamico Bianco (approx. 2025 g) (or white wine vinegar)
  • about ½ teaspoon salt (to taste)
  • Pepper (to taste)
  • 1 Clove of garlic, pressed
  • 12 Teaspoon sugar (approx. 510 g) (low carb: coconut blossom sugar / erythritol)

Instructions

asparagus

  1. Cut the asparagus stalks into slanted pieces about 5 cm long. (Each asparagus spear into about 4 pieces.)
  2. Bring 500 g of water with ½ teaspoon each of salt & sugar and 1 teaspoon butter to the boil.
    Add the asparagus and cook covered for 8-10 minutes until al dente. Then drain and collect the asparagus stock. Rinse cooked asparagus under cold water.
    Let both cool down lukewarm or completely.

Preparations during the cool down period

  1. Halve fresh cherry tomatoes.
  2. Roast the pine nuts in a pan without fat, allow to cool.
  3. Roughly pluck the basil leaves.
  4. Mix the garlic with the balsamic vinegar, 6 tbsp asparagus stock, salt, pepper, sugar and olive oil. Season to taste and, if necessary, add seasoning.
  5. Drain the dried cherry tomatoes and capers well after soaking them.
  6. Mix the asparagus with the fresh and dried cherry tomatoes, capers, basil and pine nuts and the vinaigrette.
  7. Either dice the mozzarella and fold in or cut into slices and serve the asparagus salad on top.

Notes

 

The remaining asparagus stock is ideal as a base for asparagus soup or sauce.

Keywords: Balsamic, spring, gluten-free, capers, low-carb, Mediterranean, lettuce, asparagus, tomatoes, vegetarian, vinaigrette

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Asparagus salad (Thermomix recipe)

  • Prep Time:
    30 minutes
  • Cook Time:
    1 hour 10 minutes
  • Total Time:
    1 hour 42 minutes
  • Yield:
    4 servings
 piece

Ingredients

asparagus

  • 750 g white asparagus (peeled)
  • ½ Teaspoon salt
  • ½ Teaspoon sugar (low carb: coconut blossom sugar / erythritol)
  • 1 Teaspoon butter
  • 500 g water

further ingredients

  • 150 g fresh cherry tomatoes
  • 50 g Sun-dried tomatoes: soft tomatoes or tomatoes in oil
  • 250 g Mozzarella
  • 20 g Pine nuts
  • 1 Tbsp handful of basil leaves
  • 24 Tbsp capers

vinaigrette

  • 6 Tbsp asparagus stock (approx.70 g)
  • 4 Tbsp good olive oil (approx. 40 g)
  • 2 Tbsp Aceto Balsamico Bianco (approx. 2025 g) (or white wine vinegar)
  • about ½ teaspoon salt (to taste)
  • Pepper (to taste)
  • 1 Clove of garlic, pressed
  • 12 Teaspoon sugar (approx. 510 g) (low carb: coconut blossom sugar / erythritol)

Instructions

asparagus

  1. Cut the asparagus stalks into slanted pieces about 5 cm long. (Each asparagus spear into about 4 pieces.)
  2. Pour water into the mixing bowl, add salt, sugar and butter.
    Hang in the cooking insert, weigh in the asparagus and cook for 15 minutes / Varoma / level 1.
    Transfer the asparagus, collect the asparagus stock. Rinse the cooked asparagus under cold water.
    Let both cool down lukewarm or completely.

Preparations during the cool down period

  1. Halve fresh cherry tomatoes.
  2. Roast the pine nuts in a pan without fat, allow to cool.
  3. Roughly pluck the basil leaves.
  4. Add the garlic, asparagus stock, olive oil, balsamic vinegar, salt, sugar and pepper, mix 15 sec / speed 3 and transfer.
  5. Drain the dried cherry tomatoes and capers well after soaking them.
  6. Mix the asparagus with the fresh and dried cherry tomatoes, capers, basil and pine nuts and the vinaigrette.
  7. Either dice the mozzarella and fold in or cut into slices and serve the asparagus salad on top.

Notes

 

The remaining asparagus stock is ideal as a base for asparagus soup or sauce.

Keywords: Balsamic, spring, gluten-free, capers, low-carb, Mediterranean, lettuce, asparagus, Thermomix, tomatoes, vegetarian, vinaigrette

Salat mit Spargel und Tomaten und Mozzarella

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