Summer salad of oven asparagus with croutons

For asparagus time

Summer salad of oven asparagus with croutons

A vegetarian dish for asparagus time. Crunchy salad, crunchy croutons and fresh asparagus. And to top it off, a delicious Silvaner in the glass!

Ingredients / Shopping

Light yoghurt dressing
Per person

  • 2 tablespoons yogurt at least 3.5% fat
  • 1 tbsp white wine vinegar (about 15 ml / person)
  • 1 tbsp oil, eg. B. rapeseed or grapeseed oil
  • Salt, pepper, sugar

Salad from the oven asparagus for about 6 people

  • 1 kg peeled asparagus
  • Salt, a little powdered sugar
  • 3 salad hearts

Preparation and tips

First mix spices with vinegar and yoghurt. Then add oil and mix everything together for binding.
Attention: Sugar binds sharpness and acid of the vinegar. Please do not save with sugar, because the dressing is too sour the wine does not taste - even cream helps!

Cut asparagus into bite-sized pieces and place in 2 tablespoons of oil on a baking tray. Sprinkle with icing sugar and salt and grill for 15 minutes in 220 ° C convection air. Meanwhile, toss bread cubes with oil and salt to croutons. Free the lettuce hearts from the stalk and wash in whole leaves. Lay salad bowl in petals. Spoon the rural vinaigrette over it.

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