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  • Marjolein


Yes! It's asparagus season. We absolutely love to eat them! After always preparing them with ham and egg, we were looking for a different and vegetarian option. We absolutely love this Asian style with coconut.

Asparagus salad


  • 1 kilo white asparagus

  • 350 grams green asparagus

  • 125 grams bean sprouts

  • 75 grams cashew nuts or peanuts

  • 1 tablespoon shredded coconut

  • crispy fried unions to your liking


  • 6 tablespoons coconutmilk

  • 1 tablespoon mayonaise

  • 1,5 tablespoon yoghurt

  • 6 drops of mild tabasco

  • Juice of a lime

  • Peel the white asparagus twice around. Peel the green asparagus only once. Cut of the ends of the stalks, about 2-3 cm.

  • Cut them in nice small pieces so they are easy to eat.

  • Put them in a large pan with enough water with a pinch of salt and cook for about 1-4 minutes until they are still tender and crispy.

  • Take them out and immediately rinse with cold water. Leave them for a minute and drain at least a few minutes.

  • In the mean time make the sauce by mixing the coconut milk, mayonaise, yoghurt and lime.

  • Put the asparagus in a nice serving dish and add the bean sprouts.

  • Add the dressing and toss well.

  • Dress with the nuts and the crispy unions


#Recept #recipe #Salad #Salade #Maaltijdsalade #Asperge #Asparagus #Vegetarisch #Vegetarian

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