Asparagus & Croutons Salad
Servings: 2 portions
- 1 bunch asparagus green
- 4 tbsp olive oil extra virgin
- 3-4 slices rye bread or other dark bread
- 3 tbsp mixed seeds/pumpkin seeds/almond flakes use any kind of seeds you prefer
- 30 g sundried tomatoes in oil )1/3/
- 6-8 pcs cherry tomatoes halved
- 1/2 lemon juice & zest
- 2 cloves garlic or garlic powder
- 2-3 tbsp chopped herbs parsley, chives, dill
- 1 handful edamame frozen, thawed
- salt, pepper, provence herbs
- Preheat an oven to 200℃. Snip the hard woody end off the bottom of asparagus stalks. If stalks are too thick cut in half lengthwise. Put on the baking tray, cover well with 2 tbsp of olive oil, salt pepper, lemon juice and grated lemon zest. Bake for 15 min or till soft and golden tops.
- Chop the bread into small cubes, heat remaining olive oil and fry croutons adding minced garlic, salt, pepper, Provence herbs. Mix in seeds and finely chopped sundried tomatoes. If using edamame or peas mix it in too.
- When croutons get golden and crunchy turn off the heat and add roughly chopped herbs, halved tomatoes and other raw veggies (if using). Mix well, taste and add seasoning or a bit more oil if needed.Assemble crouton mixture and asparagus on a big plate, add extra chopped herbs on top.
Feel free to add your favourite spring veggies and herbs - scallions, green peas, radishes etc. I also tried to swap sundried tomatoes for umeboshi. Adds delicious umami punch, but use carefully, it is quite salty (3 small plums will be enough for this recipe) You can serve this as a side dish with some tofu, seitan or mushroom steak or enjoy on its own with little leafy greens salad on the side. Enjoy!