Asparagus, Zucchini and Cherry Tomatoes Salad
Difficulty Level
Low
Cooking Time
15 m
Cost
Low
Ingredients
Asparagus
100 gr
Lamb's Lettuce
Few Leaves
cherry tomatoes
8
zucchini (courgettes)
2
extra virgin olive oil
6 spoons
salt
sugar
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Instructions
Cook the asparagus in boiling salted water with a pitch of sugar for about five minutes then immediately refresh in a bowl of ice. This blocks the cooking process and helps preserve their lovely green color. Cut the zucchini width-wise into circles, sauté in olive oil and sprinkle with salt.
In a medium bowl, mix the lamb's lettuce, the drained and dried asparagus, the cherry tomatoes previously halved and the zucchini. Season lightly with salt and finish off with a generous drizzling of extra virgin olive oil.
For a more filling salad, add some freshly made croutons or some toasted almonds.