Today we prepare in Bezzia a green, very green, spring salad. A salad of wild asparagus, peas and cottage cheese that we have seasoned with a vinaigrette and to which we have also added toasted peanuts.
It had never occurred to us to combine green beans and peas in this way and it has become one of our favorites. It is light and fresh and we love the creaminess of cottage cheese in contrast to the crunchy vegetables and the zing of the honey vinaigrette.
You can prepare the asparagus in the oven, on the barbecue or in a pan. The key is that they churrusque a little, but without going too clear. Do you dare to prepare it? It is a very quick salad that in just 20 minutes you can have a list
Ingredients for 2
- 150g of cottage cheese
- 1 lemon
- Sal Island
- Pepper
- Olive oil
- 220g. of wild asparagus
- 100 g frozen peas
- Some mint leaves
- A handful of peanuts, toasted
For the vinaigrette
- 3 tablespoons of oil
- The lemon juice of 1
- 1 small garlic clove, grated
- 1 teaspoon of honey
Step by step
- In a bowl mix the cottage cheese with the lemon zest, the juice of half a lemon, a pinch of salt and pepper. Once made reservation in the fridge.
- below in a cup Combine the vinaigrette ingredients.
- Then heat a drizzle of oil in a frying pan and saute the asparagus with a pinch of salt until golden and tender, about 10 minutes.
- At the same time, cook the peas for 3-4 minutes until tender. Once done, drain and divide the peas in two. Mash half with a fork and then put both these and the whole ones in a bowl to mix with the chopped mint, two tablespoons of olive oil and a good pinch of salt. Booking.
- Now assemble the salad. Place the wild asparagus, the pea-basil mixture and the cottage cheese in a bowl and pour the vinaigrette over the top.
- In conclusion, spread the peanuts on top chopped roasts.
- Mix and enjoy the Wild Asparagus, Pea and Lemon Cottage Cheese Salad