Asparagus salad in a jar

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

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


  • 250 g pumpernickel, roughly chopped
  • 1 apples, cut into small pieces
  • 1 tsp lemon juice
  • 1 tsp linseed
  • To layer
  • 200 g plain cottage cheese plain
  • 1 bunch radish, sliced
  • 200 g green asparagus, tough lower section broken off, peeled into long, thin strips using a peeler
  • 40 g garden cress
  • Vinaigrette
  • 1 organic lemon, use grated zest and juice
  • 4 tbsp olive oil
  • 20 g wild garlic, finely chopped
  • 0.5 tsp salt
  • a little pepper
  • Utensils
  • 4 preserving jars, each approx. 500 ml

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

    Layer the pumpernickel and cottage cheese in the jars. 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.
  • Prepare:

    Prepare the salad and wild garlic vinaigrette approx. 1 day in advance, cover and keep in the fridge. Drizzle the dressing over the salad just before serving.

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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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