Asparagus salad in a jar

Asparagus salad in a jar

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 340 kcal
, Fat: 16 g
, Carbohydrate: 32 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

250 g pumpernickel, roughly chopped
1 apple, 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


1 organic lemon, use grated zest and juice
4 tbsp olive oil
20 g wild garlic, finely chopped
½ tsp salt
a little pepper
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4 preserving jars, each approx. 500 ml

How it's done

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.


Combine the lemon juice with all the other ingredients up to and including the wild garlic, season. Drizzle the dressing over the salad.

Good to know
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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