Asparagus salad with pumpkin seed oil and soy sauce dressing
Wash and separate the salad leaves and arrange them on plates. Combine the marinade ingredients and drizzle over the salad leaves.
Remove the asparagus stalks and cut the rest into 1-2cm long pieces, cut the tips in half lengthways. Sauté briefly in olive oil and add to the marinated salad. Serve with raspberries and pine nuts.
The fruity flavours of the raspberry vinegar and naturally cloudy apple juice mingle with the nutty oil and spicy soy sauce to create a fabulous cross-over marinade.
Ingredients for 4 portions:
For the salad
- > mixed seasonal lettuce (e.g. frisee, lollo rosso, lollo verde, rocket)
- > 300 g green asparagus
- > olive oil
- > 1 cup of raspberries
- > 1–2 tbsp. roasted pine nuts
For the marinade
- > 125 ml pumpkin seed oil
- > 3 tbsp. Kikkoman soy sauce
- > 125 ml naturally cloudy apple juice
- > 3 tbsp. raspberry dressing
- > 1 dash of lemon juice
- > pepper as required
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