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Sweet Potato Asparagus Salad

Nothing signals the arrival of spring quite like the reappearance of fresh asparagus on the grocery shelves. Celebrate the season’s bounty with this vibrant salad, where tender American Sweet Potatoes perfectly complement the crisp, seasonal favorite. Drizzled with a tangy dressing of olive oil, mustard, honey, and chopped parsley, this salad is a satisfying and seasonal delight.

Featuring American Sweet Potato

Serves 2

Ingredients

	For the Roasted Sweet Potatoes:
200 g	American sweet potatoes
2 tbsp	olive oil
1 tsp	thyme
1 tsp	paprika
1 pinch of	Fleur de Sel
2 tsp of	honey
	For the Salad:
4 handful	arugula (rocket)
1	Granny Smith apple, cut into strips
1/2 bunch	green asparagus
20 g	goat cheese, cut into cubes
2 handful	nuts
	For the Dressing:
4 tbsp	olive oil
1 tsp	mustard
	chopped parsley
1 tsp	honey

Step 1
Preheat the oven to 175°C. Wash and peel the sweet potatoes, then cut them into cubes and place them in a gratin dish. Mix them with the listed ingredients and bake for 40 minutes.
Step 2
Meanwhile, wash and lightly peel the asparagus to remove the fibrous parts. Cut them into sections and cook them in boiling salted water for 4 minutes. Then, plunge them into cold water.
Step 3
Prepare the dressing and use it to dress the salad.

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Dinner, Lunch, Main Courses, Seafood

Sweet Potato Asparagus Salad

Ingredients

For the Roasted Sweet Potatoes:

For the Salad:

For the Dressing:

Step 1

Step 2

Step 3

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