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  • Foto van schrijverCélien Mommaerts


It’s one of those days where you are in need of a healthy salad. It’s still the asparagus season and to add a little twist to this dish I added a coconut dressing and crunchy seaweed flakes.

Serves up to 2 people


- 1 pomegranate

- 350gr of white asparagus

- 150gr of green asparagus

- 10 leaves of lemon balm

- 100gr of sundried coconut pieces

- 200ml of full coconut milk

- ½ lime

- 30gr of crunchy seaweed flakes

- 2 tablespoons of powdered sugar

- Pepper

- Salt

- Olive oil


1. Peel your white asparagus.

2. Take a cooking pot (big enough for the white asparagus), fill it with water and place it on a high fire.

3. In the meanwhile, make the dressing.

4. Add the coconut milk to a mixing bowl and start mixing with a whisk. Do this for about 10 minutes so your mixture gets a more firm texture.

5. Add the powdered sugar and the peel from your lemon. Stir everything together.

6. Pour the juice from the lemon into the mixing bowl and stir everything together until you get a mixture that resembles whipped cream.

7. Place your mixing bowl in the fridge.

8. Add the white asparagus to the boiling water and cook until done.

9. Put them aside in a colander.

10. Place a pan on a high fire and add some olive oil.

11. Bake the green asparagus shortly, until crispy.

12. Season them with salt and pepper.

13. Cut your pomegranate in two and remove all the seeds.

14. Take your serving plate and place the asparagus, pomegranate seeds and coconut pieces on the plate.

15. Add the seaweed flakes on top.

16. Finish off with the coconut dressing and the lemon balm leaves for that fresh flavor.

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