Aspargus with lemon dressing

Serves 2 as a side dish/starter.
A simple but wonderful salad with a fresh lemon dressing.



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



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



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.



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

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