Asparagus Salad with Lentil Sprouts

Name: Asparagus Salad with Lentil Sprouts
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: German
Ingredients: 750 g white asparagus (or broken asparagus); Salad salt; 1 pinch sugar; 1 tbsp Sunflower seeds; 1 green bell pepper; 1 yellow bell pepper; 125 g cherry tomatoes; 50 g lentil sprouts; 1 Shallot; 3 tbsp white wine vinegar; white pepper from the grinder; 2 tsp sweet mustard; 2 tbsp olive oil; Salad leaves

Prep: 20min

| Servings: 4 | Cook: 10min

Spargel salad with lentil sprouts is a recipe featuring fresh ingredients from the vegetable salad category. Try this and other recipes from Spoonsparrow!

Ingredients

750 g white asparagus (or broken asparagus)
Salad salt
1 pinch sugar
1 tbsp Sunflower seeds
1 green bell pepper
1 yellow bell pepper
125 g cherry tomatoes
50 g lentil sprouts
1 Shallot
3 tbsp white wine vinegar
white pepper from the grinder
2 tsp sweet mustard
2 tbsp olive oil
Salad leaves

Instructions

1.
Peel asparagus and trim ends. Cook asparagus in 1/2 l salted water with a pinch of sugar for about 8 minutes until firm.
2.
Toast sunflower seeds in a dry pan. Quarter bell peppers, remove white cores and ribs, then slice into very fine strips. Wash and quarter cherry tomatoes. Rinse sprouts and drain.
3.
Reserve 4 tbsp of asparagus cooking liquid. Drain asparagus and let it drip. Mix the reserved liquid with vinegar, salt, pepper, and mustard. Gradually whisk in olive oil. Arrange asparagus and some salad leaves on a plate, mix remaining ingredients on top, and pour vinaigrette over the salad.