Baked green and white asparagus salad

Baked green and white asparagus salad

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

Combining different vegetables in all kinds of salads has always been one of the things I love most about cooking. I started preparing salads when I was a child. I was in charge of the cooking once every week. I took everything out of the fridge and, without knowing the rules, combined them. Some days it was fantastic – other days did not go so well. But I learned a lot, and one of the most important lessons was: to taste.

Ingredients

Quantity Ingredient
15 green asparagus spears
15 white asparagus spears
4 tablespoons extra virgin olive oil
1 organic lemon, zested and juiced
salt
pepper

Method

  1. Preheat the oven to 180°C. Cut 3 cm from the base of each asparagus spear, then peel the white ones only from the head down. Rinse the asparagus with the tips downwards in cold water. Place the spears in an ovenproof dish and mix well with the olive oil, lemon zest and juice and some salt and freshly ground pepper.
  2. Bake the spears for 5–7 minutes. You can then serve them as they are, hot or cold, or cut the spears into smaller pieces, making sure the lemon zest and juice are still coating the asparagus.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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