Asparagus Salad in a Glass

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 340 Kcal, 11g Protein, 32g Carbohydrates, 16g Fat


  • 250 g pumpernickel bread, coarsely chopped
  • 1 apples, cut into small pieces
  • 1 tsp. lemon juice
  • 1 tsp. flaxseed
  • Serve
  • 200 g cottage cheese plain
  • 1 bunch small radishes, cut into slices
  • 200 g green asparagus, unterer hölzerner Teil abgeschnitten, mit dem Sparschäler längs dünne Streifen abgeschält
  • 40 g watercress
  • Vinaigrette
  • 1 organic lemons, use grated zest and juice
  • 4 tbsp. olive oil
  • 20 g wild garlic, finely chopped
  • 0.5 tsp. salt
  • a little pepper
  • Utensils
  • Für 4 Weckgläser von je ca. 5 dl.

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  • In a non-stick frying pan, toast the pumpernickel on a medium-high heat for approx. 4 mins., leave to cool. Mix the apple, lemon juice and linseed in a bowl.
  • Serve

    Layer the pumpernickel and cottage cheese in glasses. 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.
  • Vorbereiten:

    Salat und Bärlauch-Vinaigrette ca. 1 Tag im Voraus zubereiten, zugedeckt im Kühlschrank aufbewahren. Sauce kurz vor dem Servieren über den Salat träufeln.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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