Warm salad of asparagus, walnuts and arugula
4 servings
20 minutes
Warm salad of asparagus, walnuts, and arugula is an exquisite dish of European cuisine filled with freshness and refined taste. Asparagus, a symbol of spring and sophistication, becomes tender after steaming, while walnuts add a crunchy texture and a hint of oiliness. Arugula with its slight bitterness pairs beautifully with the citrus freshness of orange, and the lemon-olive dressing completes the ensemble with a bright accent. A pinch of saffron adds special spice, enriching the flavor. This salad can be served as a light standalone dish or as an exquisite side to meat or fish. It is perfect for spring and summer lunches, filling the plate with color, aroma, and richness of flavor nuances.
1
Wash the asparagus, place it in the steamer basket, and cook for 15 minutes.
- White asparagus: 600 g
2
Peel the orange, cut it into wedges, and remove the membranes.
- Oranges: 1 piece
3
Mix olive oil and lemon juice.
- Olive oil: 3 tablespoons
- Lemon juice: 30 ml
4
Place arugula, orange, asparagus, and walnuts in a salad bowl. Mix, dress with oil and lemon juice. Sprinkle with saffron.
- Rocket (arugula): 300 g
- Oranges: 1 piece
- White asparagus: 600 g
- Walnuts: 65 g
- Olive oil: 3 tablespoons
- Lemon juice: 30 ml
- Saffron: pinch
