Asparagus salad with walnuts and Emmentaler AOP

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Ingredients for 4 Portions

1 kg green asparagus
2 tbs oil for frying
1 organic lemon
2 tbs walnut oil
3 tbs rapeseed oil
2 tbs condimento bianco, white balsamic vinegar
75 g walnuts
100 g mature Emmentaler AOP
100 g tender leaf salad

Star of the dish


Break off the asparagus ends. Cut the asparagus at an angle into pieces approx. 5 cm long. Heat the oil in a large frying pan. Add the asparagus and a little salt. Fry at medium heat for approx. 10 minutes, stirring occasionally.

Finely grate the lemon zest. Squeeze lemon to yield 2 tbs of juice. Mix the lemon zest and lemon juice with the walnut oil, rapeseed oil, condimento bianco, salt and pepper to make a dressing.

Mix the warm asparagus with the dressing. Coarsely chop the walnuts and dry-roast in a pan. Use a Y-peeler to cut shavings of Emmentaler AOP.

Once the asparagus has cooled down a little, mix with the leaf salad and walnuts, sprinkle with the cheese shavings, and serve.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
Cheese medallions with a salad of spring vegetables
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