Asparagus season Delicious asparagus bread salad

Delicious recipe for the asparagus season: asparagus bread salad

04/13/2015

The asparagus season makes the hearts of many hobby cooks beat faster, because the crisp and low-calorie vegetables gives many a recipe that special touch. A delicious dish presented: Crispy bread meets crunchy green asparagus.

Simple and easy: bread salad with green asparagus
For the preparation for two people the following ingredients are needed for the asparagus bread salad:

100 grams of ciabatta (Italian white bread) 300 grams of green asparagus 300 grams of cherry tomatoes 1 clove of garlic 40 grams of parmesan 5 tablespoons of high quality olive oil 2 tablespoons of red wine vinegar 3 stalks of basil 1/2 tsp of sugar Salt pepper
First, the ciabatta is cut into thin slices and roasted on a grid (middle rail) at 220 degrees (or 200 degrees Celsius) in the oven for three to four minutes crispy. In the meantime, the garlic cloves are halved. Then the bread slices are rubbed with it.

In the next step, the asparagus is washed and the woody ends removed. For green asparagus, unlike its white relative, only the lower third needs to be peeled. The asparagus is then cut into pieces about three inches long. Then boil the vegetables in a pot with plenty of water and a pinch of salt for about three minutes. Then the green asparagus is quenched with cold water to prevent it from pulling on and losing its bite resistance.

Next, the tomatoes are washed and halved. Then the salad dressing is made from olive oil, salt, pepper, sugar, vinegar and four tablespoons of water. In the next step, the basil leaves are plucked and the large leaves are roughly crushed. Finally, the ingredients are mixed in a large bowl, with asparagus and tomatoes should first be allowed to pull briefly with the dressing. After the bread and basil have been lifted, the asparagus bread salad can be served sprinkled with Parmesan chips. (Ag)

Image: Dorothea Jacob