Recipes
Appetizer
,
Lunch
Roasted Asparagus Salad With Beemster 2% Milk And Balsamic
Characteristics
light lunch
Ingredients (for 4 persons)
- 5 ounces Beemster 2% Milk, in cubes or matchsticks
- 2 tablespoons olive oil or wok oil
- 18 ounces green asparagus, sliced diagonally into 3-4 inch pieces
- 2 ½ ounces arugula (rocket) or baby leaf lettuce
- 8 slices of uncooked ham
- 2 pears, peeled and sliced
- 2 green onion, sliced into thin rings
- 3 ½ tablespoons walnuts, coarsely chopped
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon mustard
- freshly ground pepper
Materials
Preparation
Grease a grill pan with the oil and grill the asparagus until golden brown and done but still crunchy, about 3-4 minutes.
Mix the ingredients for the dressing. Divide the arugula or lettuce evenly between 4 plates.
Place the asparagus on the bed of greens. Put the ham on the hot grill pan for a few minutes until it gets crispy. Divide the ham, pear, green onion and cheese evenly over the asparagus. Drizzle the dressing over the salads and sprinkle with chopped walnuts. Delicious with ciabatta.
TIP: Try mixing green and white asparagus. Be sure to completely peel the white variety.