Asparagus Salad with Avocado and Parmesan

This wonderful salad from our celebrity chef Jan-Philipp Cleusters is amazingly fresh and absolutely delicious:

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Preparation time: 12 minutes

Ingredients for 2 persons:
2 tbsp. olive oil
green asparagus
1 shallot
1 small piece of Parmesan (depending on your taste natural, in ash or with herbs and blossoms)
1 untreated lemon
1 avocado
1 small green chill pepper
2 handfuls of wild herbs salad or salad mix, ready to eat

Preparation:
Heat 1 tbsp. of olive oil in a small pan at medium heat. Rinse the asparagus under running cold water, remove the ends and peel the lower third. Then cut into bite-sized pieces. Peel the shallot and cut into very fine rings. Add the shallot rings to the pan and fry in hot oil for a few seconds while stirring, remove from the pan and set aside. Place the asparagus into the same pan and cook at medium heat for a few minutes until firm to bite. Season to taste with sea salt and pepper, remove from heat and set aside. Slice Parmesan thinly, rinse lemon under hot running water, dab dry with paper towel and wipe the yellow peel. Cut the clean lemon in halve, and juice the lemon and store in a lockable glass. Cut the avocado in half lengthwise, remove the seed and separate the pulp from the peel. Cut the avocado lengthwise into slices and sprinkle with a little lemon juice. Rinse chill pepper under cold running water, dab dry with paper towel, remove seeds and cut into very fine rings. Add the remaining olive oil, lemon zest and chili to the lemon juice in the glass. Season with sea salt and pepper and shake with closed lid to a dressing. Arrange salad avocado, asparagus, onion and Parmesan in a deep plate and baste with dressing.

Enjoy!

 

Today is Wild Food Day

Out of survival Euell Gibbons supplement the family diet with wild foods. He was only a teenager while doing so. He went on writing about these foods [e.g.: Stalking the Wild Asparagus (1962)] and many more books in this genre and was a huge supporter of Natural Diets in the 60’s.
Research has shown that Wild Foods is not only healthy but also provide a magnitude on nutrients not often found in the isles of grocery stores.strawberry-7649_1920

Read more about Wild Foods Day: http://www.cooksinfo.com/wild-foods-day
and Euell Gibbons: https://en.wikipedia.org/wiki/Euell_Gibbons

Roasted Garlic Asparagus

It is time to get the grill out and grill our food!  Today we are grilling Asparagus.

Ingredients:

  • Olive oil
  • Garlic
  • Onion Powder
  • Green asparagus, trimmed
  • Sea salt
Note: If you want to make a more diverse meal, you can add a steak to the grill or grill a piece of fish with your asparagus.