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Aspargus with lemon dressing

Serves 2 as a side dish/starter.

A simple but wonderful salad with a fresh lemon dressing.


1 tbsp runny honey
Juice of 1 lemon, approx. 50 ml
2 tbsp olive oil
1-2 tsp blue poppy seeds

Stir the honey, lemon juice, olive oil and poppy seeds together.


1 bunch green asparagus – approx. 250 g
1 bunch white asparagus – approx. 250 g
1 mozzarella
1-2 handfuls of pea shoots.

Peel the white asparagus. Snap or cut off the bottom part of all the asparagus spears. Steam the asparagus for 1 minute in boiling, salted water. Drain. Arrange the asparagus on plates or on a small dish. Arrange mozzarella chunks on top of the asparagus and drizzle with the dressing. Top with pea shoots, and serve immediately.

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