Asparagus Salad



150g green asparagus

10 pieces of cherry tomatoes

2 tbs. of oil for pan searing

2 tbs. poppy oil

2 tbs. vinegar






Cut of the wooden ends of the asparagus and chop the asparagus diagonal in slices. Sear the asparagus with some oil for 5 minutes in the pan. Add some salt, pepper, poppy oil and vinegar. Cut the tomatoes into quarters and add them to the salad. A light and summery salad, perfect as main dish or side dish.


Hint: gluten free, sugar free, vegan


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