ASPARAGUS SALAD WITH PARMESAN DRESSING

A dish that tastes like spring, featuring fresh asparagus and a delicious Parmesan dressing. This salad is also an excellent choice for Easter, whether served as a starter or as a side dish.
This asparagus salad pairs beautifully with a glass of Sauvignon MOCK Alto Adige DOC.

Ingredients for 4 servings

For the asparagus salad	-
500 g	white asparagus
25 g	butter
	Salt
	Pepper
2 tbsp	flaked almonds
180 g	mixed salad leaves of your choice
8	radishes
For the Parmesan dressing	-
75 g	extra-virgin olive oil
25 g	white balsamic vinegar (or apple cider vinegar)
2 tsp	mustard
20 g	Parmesan, finely grated
2 tbsp	chopped chives
	Salt
	Pepper

Wine recommendation

Sauvignon "Mock" Südtirol • Alto Adige DOC - Kellerei Bozen

Preparation

For the asparagus salad

Wash and peel the asparagus, remove the woody ends, and cut into pieces about 5 cm long, leaving the tips intact.

Melt the butter in a frying pan and sauté the asparagus over high heat for 5–6 minutes, stirring occasionally, until lightly browned. Season with salt and pepper and set aside.

Toast the flaked almonds in a dry frying pan for about 2 minutes, stirring frequently. Remove from the heat and set aside.

Wash and dry the salad leaves. Wash the radishes and slice them thinly. Combine the salad leaves and radishes and arrange them on four plates. Top with the sautéed asparagus and toasted flaked almonds. Drizzle with the Parmesan dressing and serve with a glass of Sauvignon MOCK Alto Adige DOC.

 

For the Parmesan dressing

Place the extra-virgin olive oil, white balsamic vinegar, mustard, grated Parmesan, and chopped chives in a small bowl. Season with salt and pepper and whisk until well combined.

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