“Ah, the noble asparagus, spearheading its way into our hearts and onto our plates. Did you know that Thurgau’s fertile lands not only yield crisp apples but also boast some of the finest asparagus in the land? It’s true! These verdant delights aren’t just a culinary sensation; they’re a health nut’s dream come true.

Packed with vitamins, minerals, and enough fiber to keep your gut happy, asparagus isn’t just a side dish; it’s a superfood in disguise. And let’s not forget its role as the unsung hero of dinner parties everywhere, effortlessly elevating any dish from mundane to magnificent.

But enough about its health benefits; let’s talk about its wit! Picture this: a vegetable so sophisticated, it wears its own tuxedo of delicate tips and slender stalks. It’s like the James Bond of the produce aisle, suave, debonair, and always ready to save the day (or dinner).

So, whether you’re steaming, grilling, or roasting, remember to tip your hat to the humble asparagus. It’s more than just a vegetable; it’s a culinary crusader, fighting blandness one plate at a time. And in Thurgau, where even the veggies have a touch of Swiss charm, it’s an experience you won’t want to miss!”

Asparagus Salad

The best Asparagus Salad
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Course Appetizer, healthy
Cuisine Healthy
Servings 4 people
Calories 215 kcal


  • 500 g green asparagus
  • 500 g white asparagus
  • 1 bunch Radishes
  • 1 hard boiled egg
  • 1 handful chopped parsley
  • 2 tbsp Pumpkin seeds (dry roasted)
  • 2 tbsp Olive Oil
  • 4 tbsp White wine vinegar
  • 1 tsp Mustard
  • 2 tbsp Mayonnaise
  • Salt
  • Pepper


  • Trim the ends of both types of asparagus generously by about 1/3. Peel the white asparagus, leave the green asparagus unpeeled or just peel the ends, depending on how fresh they are. Place the white asparagus at the bottom of a wide dish and place the green asparagus on top. Steam until soft. After 8 minutes of cooking time, check whether the green asparagus are already crispy soft. Remove and steam the white asparagus for 3-5 minutes longer, depending on their thickness. Then carefully remove them too.
  • While the asparagus is steaming, prepare the radishes and cut into sticks. Peel and chop the egg. Chop the parsley too. Lightly toast the pumpkin seeds in a dry pan without adding any fat.
  • Mix all the ingredients for the sauce. Add the parsley.
  • Cut the thick asparagus spears in half lengthways, then cut all the spears diagonally into pieces about 2 cm long. Mix with a good half of the sauce. Arrange on plates. Top with the radish sticks, egg and pumpkin seeds and drizzle with the remaining sauce.


Calories: 215kcalCarbohydrates: 11gProtein: 9gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 50mgSodium: 87mgPotassium: 606mgFiber: 6gSugar: 5gVitamin A: 2046IUVitamin C: 17mgCalcium: 75mgIron: 6mg
Keyword asparagus, salad, vegetarian