Spring layered salad with asparagus in fermented milk dressing

Votes: 1

How to Make - Layered Spring Asparagus Salad with Fermented Milk Dressing

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 399, total fat 28 G., saturated fats 6 G., proteins 20 G., carbohydrates 19 G., fiber 6 G., cholesterol 202 mg, sodium 426 mg, sugar 8 G.

Layered salads are often impressive in their presentation, so prepare this appetizer in a glass bowl to show off all the vibrant layers, or in wide-mouthed half-liter jars if you're making individual versions to take to work or a picnic. This vitamin-packed salad features all the freshest, crunchiest spring ingredients: red onions, young greens, radishes, broccoli sprouts, and asparagus. Layer everything and top with freeze-dried green peas, hard-boiled eggs, and crunchy toasted almonds. A fermented milk mixture of sour milk, mayonnaise, and grated Parmesan cheese with spices is ideal for the dressing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 bunch asparagus, trimmed at ends and cut into 2cm pieces.
Half a small red onion, thinly sliced
3 tablespoons white wine vinegar
0.5 cups of sour milk or kefir
0.5 cup grated Parmesan (about 60 g)
3 tablespoons mayonnaise
1 small clove of garlic, finely grated
8 cups small arugula (about 150 g)
6 radishes, cut in half
1 cup broccoli or alfalfa sprouts
2 cups freeze-dried green peas or green beans
4 hard-boiled eggs, cut into wedges
0.5 cups toasted almonds, chopped
Special equipment: one 3-quart glass bowl with straight sides or four 480-ml wide-mouth jars with lids

Ingredient Substitution Suggestions

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Recipes with similar ingredients: asparagus, radish, arugula, peas, green beans, bean sprouts, Parmesan cheese, wine vinegar, sour milk, kefir, eggs, almond

Cooking the dish according to the recipe:

In a small bowl, combine the onions with 2 tablespoons of vinegar, cold water, and a large pinch of salt. Let sit for at least 30 minutes, stirring occasionally. The onions will turn bright pink. Drain.
Meanwhile, place a steamer basket over a pot of boiling water. Add the asparagus and steam until bright green and crisp-tender, 6-8 minutes. Remove and spread the asparagus on a baking sheet and let cool.

In a small bowl, combine the buttermilk, Parmesan, mayonnaise, garlic, remaining 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of black pepper.
In a tall 3-quart glass bowl for one large salad, or in 4 glass jars for individual salads, layer half the arugula, then add the following layers: radishes, half the broccoli sprouts, green peas, pickled red onion, the remaining arugula, the remaining broccoli sprouts, asparagus, and egg. Sprinkle with almonds. The salad can be assembled, covered and refrigerated for 2 hours before serving..
Serving options

If you're making one salad, just before serving, transfer it to a large bowl, toss with about half the dressing, and season with salt and pepper to taste. If you're making individual salads, pour the dressing into each jar, season with salt and pepper, cover, and shake. Serve the remaining dressing at the table.

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