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Asparagus salad in a jar
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 340
  • Fat about 16g
  • Carbohydrates about 32g
  • Protein about 11g
This is needed
This is needed for 4 people
  • 250 g pumpernickel, roughly chopped
  • 1 apple, cut into small pieces
  • 1 tsp lemon juice
  • 1 tsp linseed
To layer
  • 200 g plain cottage cheese plain
  • 1 bunch radish, sliced
  • 200 g green asparagus, tough lower section broken off, peeled into long, thin strips using a peeler
  • 40 g garden cress
Vinaigrette
  • 1 organic lemon, use grated zest and juice
  • 4 tbsp olive oil
  • 20 g wild garlic, finely chopped
  • 0.5 tsp salt
  • a little pepper
Tools
  • 4 preserving jars, each approx. 500 ml
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And that's how it's done
And that's how it's done
In a non-stick frying pan, toast the pumpernickel over a medium-high heat for approx. 4 mins., stirring constantly, leave to cool. Mix the apple, lemon juice and linseed in a bowl.
To layer
Layer the pumpernickel and cottage cheese in the jars. Top with the pieces of apple, radish and asparagus. Garnish with cress.
Vinaigrette
Combine the lemon juice with all the other ingredients up to and including the wild garlic, season. Drizzle the dressing over the salad.