Recipe of the week - week 14




2/3 lb  asparagus, green
200 g  cherry tomatoes
 green onions
10 g parsley, fresh
10 g basil, fresh
1/2 lemon
4 tbsp  olive oil
1 clove garlic
2 tsp white wine vinegar
1 tsp mustard
1 tsp honey



      1. Clean asparagus, cut off the woody end, and peel the lower third. Then cut into 1-1.5” pieces.
      2. Use a peeler to cut a stalk of asparagus into thin strips for decoration.
      3. Wash and halve tomatoes.
      4. Wash green onions and cut into thin rings.
      5. Peel garlic and cut into large pieces.
      6. Heat half of the oil in a pan, add asparagus and garlic to the pan, and fry for 5-8 min.
      7. Fry green onions, asparagus, and tomato strips briefly. Remove from heat and set aside. Take garlic out and discard.
      8. Halve lemon and squeeze out the juice.
      9. For the dressing, mix lemon juice and vinegar with 1 tbsp. (per person) water, mustard, and honey. Gradually mix in the remaining oil. Season with salt and pepper.
      10. Wash parsley, shake dry, and chop.
      11. Wash basil and pluck leaves.
      12. Arrange salad on a plate. Pour the dressing over the salad and let soak briefly.


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