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Asparagus Salad

Asparagus salad, made using green and white asparagus and complimented by mild cheese. Crispy pea shoots can be mixed into the salad just before serving.

  • 10 servings


Main Salad

  • 500 g Fresh White Asparagus
  • 500 g Fresh Green Asparagus
  • 2 tsp Salt
  • 2 tsp Rapeseed Oil
  • 150 g Mature Cheddar Cheese
  • 1 Bunch Of Pea Shoot Or Sunflower Seeds


  • 3 tbsp Rapeseed Oil
  • 1½ tsp Flake Salt
  • 1½ Pinches Black Pepper
  • 3 Splashes Of White Wine Vinegar


Step 1

Carefully peel the white asparagus, starting just below the head. The green asparagus doesn't have to be peeled. Cut off the bottom parts.

Step 2

Boil water, salt, butter and rapeseed oil in a wide saucepan.

Step 3

Put the white asparagus in and let it boil on low heat for about 10 minutes. Put the green asparagus together with the white and cook another 3-5 minutes until the stalks are soft.

Step 4

Pick up the asparagus, rinse it in cold water and let it drain. Cut the cheese into small dices.

Step 5

Toss the white and green asparagus with cheese and pea shoots then place on a platter.

Step 6

Mix the dressing ingredients together and drizzle it over the salad.