Green salad with asparagus, sherry vinegar, soy sauce, parmesan and honey
4 servings
10 minutes
This green asparagus salad is a true masterpiece of European cuisine, combining freshness, spiciness, and sophistication of flavors. Crunchy young asparagus sautéed in a fragrant mix of sesame oil and soy sauce takes on a rich nutty hue. A delicate dressing of sherry vinegar, lemon juice, honey, and olive oil gives the salad a balance between tartness and sweetness, complementing the freshness of the salad leaves. Parmesan adds the final note of depth and richness. This salad is the perfect light dish for warm days; it is served immediately after preparation to maintain the contrast of temperatures and textures. Inspired by Mediterranean motifs, it makes a wonderful addition to fish or meat dishes as well as a standalone gastronomic delight.
1
Grate the zest of half a lemon, juice of half a lemon, sherry vinegar, a pinch of cayenne pepper, olive oil, and honey, whisking them into a smooth mixture.
- Lemon: 0.5 piece
- Sherry vinegar: 1 teaspoon
- Cayenne pepper: to taste
- Olive oil: 50 ml
- Buckwheat honey: 1 teaspoon
2
Sauté the asparagus for two minutes in a mixture of sesame oil and soy sauce.
- Green asparagus: 200 g
- Sesame oil: 20 ml
- Soy sauce: 20 ml
3
Place a mixture of green salads on a plate (best with 'Afisha-Food' mix from 'Belaya Dacha'!), top with asparagus along with oil and soy sauce. Season with a sauce made of lemon, sherry vinegar, and honey, sprinkle with grated parmesan, and serve while the asparagus is still warm and the salad leaves are not heated.
- Mixed salad leaves: 150 g
- Green asparagus: 200 g
- Sherry vinegar: 1 teaspoon
- Buckwheat honey: 1 teaspoon
- Parmesan cheese: 50 g