Pic by Franzi.
I have a new addiction: roasted green asparagus. It’s so simple that I wonder why I never prepared asparagus this way before: Wash it, discard the hard ends, heat oil and roast it. Done and ready to use … in salads or as a delicious side. This week I used the tasty easy-peasy-made vegetables for a new and fresh salad variation – paired with potatoes and a light yoghurt sauce:
Recipe: Serves 2.
Ingredients: A handful potatoes boiled in their skin, 2 handful leaf salad (washed), 200g green asparagus, one diced onion, oil, salt, pepper. For the dressing: 200 ml yoghurt, 1 TblSp lemon juice, 1 TSps oil, salt, pepper (simply mix it all together).
Preparation: Cut the asparagus into pieces (discard the hard asparagus ends), heat 1 TbSp oil in a pan and roast the asparagus for app. 5 minutes. In a big bowl, combine salad leafs, potatoes and asparagus and top with dressing.
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