Asparagus Salad with Raspberry Dressing

Prep Time

20 minutes


  • 250g white asparagus 
  • 25g baby spinach
  • 3 small radishes
  • 50g raspberries
  • 1 handful of cress
  • 1 tbsp of pistachios

For the dressing:

  • 1tbsp of olive oil
  • 1tbsp of lemon juice
  • 1tbsp of mustard
  • 1tbsp of honey
  • 1/2 tbsp of curcuma
  • salt & pepper to taste


Peel & chop the asparagus. Fry with olive oil for 10 minutes until tender but crisp. Season with salt & pepper. Set aside and let cool.

Cut radish in slices and plate with the baby spinach. 

For the dressing mix the olive oil, lemon juice, mustard, honey and curcuma. Season to taste. Mix half of the raspberries, slightly squashed, into the dressing. 

Add the cooled asparagus and the raspberries with the plated spinach and radish. Pour the dressing over and sprinkle the pistachios and cress on top.