Salads

Asparagus rocket salad with maple syrup mustard dressing

Name: Asparagus rocket salad with maple syrup mustard dressing
Prep time: 25 min
Total time: 25 min
Yield: For 4 servings
Ingredients: 500 g asparagus; 2 oranges; 50 g Rapunzel Pecan nuts; 2 tsp mustard; Rapunzel sea salt with iodine

25 Min.

For 4 servings

Vegan

Info

Perptime 25 Min.

Ingredients

Portions

500 g asparagus
2 oranges
50 g Pecan nuts halves HIH oder Pecan nut pieces HIH
2 tsp mustard
Sea salt with iodine

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Peel the asparagus and cook in salted water for about 15 minutes.

For the dressing, mix mustard, olive oil and coconut blossom syrup with the juice of half an orange. Season to taste with salt and pepper. Cut the asparagus into pieces, mix with the pecans, rocket, shallot and dressing. Cut the remaining orange into slices and arrange on top of the salad to serve.

USED RAPUNZEL PRODUCTS

Coconut blossom syrup

Pecan nuts halves HIH

Sea salt with iodine

Olive oil extra virgin