Fresh, veggie and tasty
The first strawberries, heaps of asparagus and the first warm and sunny days. If you then add some bank holidays to all of this, you have plenty of reasons to prepare this salad with green asparagus, strawberries and parmesan:
- 500 g strawberries or red radishes
- 500 g green asparagus
- A piece of Parmesan (to be added according to personal taste)
- Balsamic vinegar
- Olive oil
- Salt and pepper
- Cress as garniture
Cook asparagus firm to the bite in slightly salted water. Wash, clean and slice strawberries. If strawberries are not allowed, choose red radishes.
Prepare the vinaigrette with olive oil, along with a few drops of balsamic vinegar, salt and pepper.
Hand-chop the fresh herbs and add them to the dressing.
Drizzle the vinaigrette over the cooled asparagus mixed with the strawberries or red radishes.
Add a few parmesan shavings.
Enjoy your meal!
When eating the “wrong food” the immune system produces specific IgG antibodies which can lead to inflammatory processes. The symptoms appear on a delayed basis, up to three days after the consumption of a trigger food, making it virtually impossible to identify a trigger food without testing.