Spring Layered Salad with Asparagus and Buttermilk Dressing Recipe | Food Network UK
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Cooking tools:
- Steamer basket
- Pot
- Stove
- Baking sheet
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
- Mason jar
- Pepper mill
- Refrigerator
Ingredients
- 1/2 small red onion, thinly sliced
- 3 tablespoons white wine vinegar
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup buttermilk
- 1/2 cup grated Parmesan (about 2 ounces)
- 3 tablespoons mayonnaise
- 1 small clove garlic, finely grated
- Freshly ground black pepper
- 8 cups baby rocket (about 5 ounces)
- 6 radishes, quartered
- 1 cup broccoli or alfalfa sprouts
- 2 cups freeze-dried snap peas or green beans
- 4 hard-boiled eggs, cut into wedges
- 1/2 cup roasted almonds, chopped
- Salt
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