Arugula and Asparagus with Ciabatta
Rucula and asparagus with ciabatta is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes by Spoonsparrow!
Ingredients
- 600 g green asparagus
- 200 g peas
- 200 g silver onions
- 150 g arugula
- 1 ciabatta loaf
- 4 tbsp oil
- Salt
- Pepper
- 4 tbsp balsamic vinegar
Instructions
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1.
Wash the asparagus and trim the woody ends; blanch in plenty of salted water for 8 minutes until firm. Add the peas 2 minutes before the end of cooking and blanch briefly. Drain everything into a colander and shock with ice water. Rinse, dry, and shake off excess moisture from the salad greens. Quarter the ciabatta loaf and drizzle the cut sides with oil; toast briefly in an oven at 220 °C.
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2.
Peel the onions and sauté them in 1–2 tbsp of oil. Add the asparagus and peas, toss quickly, deglaze with 3 tbsp vinegar, and season with salt and pepper. Arrange the salad on four plates, drizzle with the remaining vinegar, and garnish decoratively with ciabatta pieces and vegetables. Serve immediately.
