Delicate salad with white asparagus and soft cheese

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Light spring salad with white asparagus according to the recipe of the famous Ukrainian chef Vladimir Yaroslavsky. Easy to cook, looks like a restaurant dish.

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  • 150 g white asparagus
  • 80 g baked young beets
  • 50 g radish
  • 50 g cream cheese
  • 30 g baby spinach
  • 15 g pumpkin seeds
  • 25 g hazelnuts
  • 60 g honey lemon dressing

Cooking method:

  1. Peel the white asparagus hard "skin" — you can do it with a vegetable peeler. Cut off 1 to 2 cm of the hard bottom, if any.
  2. Then cut the asparagus with the peeler into strips, put them in ice water with lemon juice, let soak for 20 minutes and use immediately in a salad.
  3. Put all the ingredients on a plate, pour the dressing on top. The dressing is prepared in the following proportion: 100 g of olive oil, 15 g of mustard, 40 g of honey, 45 g of lemon juice and salt to taste, must be intensively mixed with a whisk.

Bon appetit!