Grilled asparagus salad with goat's cheese and almonds

Crunchy asparagus and spicy goat's cheese – a combination that undoubtedly will win you over.  It is like spring on a plate!

This asparagus salad by food blogger Lena Fuchs (@mein_leckeres_leben) is perfect for the first warm outdoor evenings or picnics with family and friends. 

Grilled asparagus salad-Lena Fuchs-Mein Leckeres Leben

Ingredients (for 4)

  • 1 bunch of white asparagus
  • 1 bunch of green asparagus
  • 2-3 tbsp olive oil
  • 1 knob of butter
  • 40 g flaked almonds
  • Fleur de Sel, freshly ground pepper

Goat’s cheese baguette slices

  • 1 roll of goat's cheese, cut into 8 slices
  • 8 pieces of thinly sliced baguette
  • 4 tsp honey
  • A few flaked almonds
  • Freshly ground pepper

Vinaigrette

  • 2 tsp Dijon mustard
  • 2 tsp honey
  • Jjuice of 1 organic lemon + 1 tsp lemon zest
  • 2 tbsp balsamic vinegar bianco
  • 1 crisp apple
  • 1 spring onion
  • 6 tbsp extra virgin olive oil
  • Fresh chives
  • Salt, freshly ground pepper
     


 

Zubereitung

  1. For the vinaigrette, cut the apple in small cubes and finely slice the spring onion and chives. Mix with all the other ingredients to make a creamy vinaigrette. Season to taste.
  2. Thoroughly wash the asparagus before use. Peel the stalks of the white asparagus and cut off the ends. Peel the bottom part of the stalks of the green asparagus  and cut off the ends. Cut all asparagus into bite-sized pieces. 
  3. Heat the olive oil and butter on the griddle, add the asparagus pieces and grill over a medium heat until they are slightly browned but still a little crispy. Carefully stir the asparagus now and again . Season with salt and pepper. Finally, add the flaked almonds and grill briefly.
  4. Place the slices of bread on the glide-out grill. Top each piece of baguette with a slice of goat's cheese, drizzle each piece with olive oil and ½ tsp of honey, season with pepper and sprinkle with the flaked almonds. Switch on the grill and set to level 2, slide the grill tray with the slices of bread into the grill cavity and bake until golden brown (about 3 minutes).

  5. Divide the grilled asparagus between four plates. Drizzle generously with the vinaigrette. Top each plate with 2 slices of the goat's cheese baguette and serve.

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PICNIC