Asparagus and tomato salad with garlic croutons
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  • Asparagus and tomato salad with garlic croutons

Asparagus and tomato salad with garlic croutons

30 min
Explore the many facets of a fresh salad with our asparagus and tomato salad with homemade garlic croutons. It marries the earthy crunch of asparagus and the sweet juiciness of tomatoes with a hint of sharpness from red onion. A tangy and sweet dressing infused with floral elderflower vinegar elevates the salad with its creaminess and flavour, giving you a well-rounded, delicious light lunch or side dish.


  • Mix onion and vinegar and let it sit on the kitchen counter for at least 15 minutes.
  • Drain the vinegar from the onions and pat them dry.
Soured cream dressing
  • Mix cooking cream, vinegar, icing sugar, and salt and place the dressing, covered, in the refrigerator for at least 15 minutes.
  • Before serving, add basil, whisk lightly, and season to taste.
  • Preheat the oven to 225°C (conventional oven).
  • Mix bread pieces and oil well. Spread on a tray lined with baking paper and roast in the middle of the oven for about 10 minutes. Turn the croutons 2-3 times during roasting.
  • Remove from the oven and immediately toss with garlic and salt.
To serve
  • Arrange lettuce, lentils, tomatoes, and asparagus on a platter.
  • Top with vinegar-pickled onions, basil leaves, and some of the garlic croutons.
  • Serve the salad with the rest of the croutons and the soured cream dressing in a jug so you can pour it over yourself.

You can prepare the onions early, allowing them to sit longer than 15 minutes. This will give them more time to marinate, deepening their flavours, softening their sharpness, and infusing them with the vinegar flavour.


Keep a close eye on the croutons while they are in the oven, as they can go from perfectly golden to burnt in a matter of minutes. Roast them to your liking and remove them when they are just a shade lighter than you want. They will continue to darken slightly after being removed from the oven.


Red onion, thinly sliced into half rings
Elderflower vinegar
½ tbsp
Soured cream dressing
Cooking cream
250 ml
Elderflower vinegar
2½ tbsp
Icing sugar
1½ tbsp
Coarse salt
¾ tsp
Chopped basil leaves
100 ml
Sourdough bread, torn into small pieces
200 g
Olive oil
2 tbsp
Garlic, crushed
Coarse salt
½ tsp
Romaine lettuce, shredded
100 g
Dried beluga lentils, boiled
400 g
Cherry tomatoes, halved
250 g
Green asparagus, steamed and cut into bite-sized pieces
250 g
Fresh basil

Savour our easy asparagus and tomato salad

Our asparagus and tomato salad is a symphony of flavours and textures, from earthy and sweet to acidic and fresh. The steamed green asparagus is tender and crisp, the tomatoes contribute a juicy sweetness, and the red onion adds a subtle bite, creating a refreshing blend perfect for any dining occasion. The tangy and sweet dressing, infused with floral elderflower vinegar, ties all the components together, enhancing the natural flavours of the many colourful vegetables.

Serve it as a light lunch or as a side dish to grilled salmon or chicken for dinner, and impress your family or friends with a simple yet very delicious salad.

Filled with fresh and crisp vegetables

This salad is a celebration of fresh and crisp vegetables. Each ingredient, from the tender green asparagus to the plump cherry tomatoes and the crunchy romaine lettuce, is carefully chosen to offer a diversity of textures and flavours. The beluga lentils offer a delicious richness that complements the vegetables, and with every bite, you get a burst of freshness. It shows how simple vegetables, when combined thoughtfully with other ingredients, can create an incredibly complex and flavourful salad.

Serve with a sweet and tangy soured cream dressing

The dressing is alpha and omega for the delicious flavours in our colourful tomato and asparagus salad. It has a creamy base that provides a smooth contrast to the crisp textures, a delightful tang, and a subtle sweetness accentuating the natural flavours of the other ingredients. It has the perfect blend of floral elderflower vinegar and a hint of sweetness, and the rich depth of the cooking cream makes this dressing an indispensable companion to the vibrant salad, elevating it to new heights.

Crispy garlic croutons add the perfect crunch

With the perfect recipe for homemade croutons, you will never want to buy them again. It is easy to add an irresistible crunch to a salad like this when you want something to balance the tender-crisp snap of green asparagus, juicy cherry tomatoes, crisp red onion, and firm yet tender beluga lentils. And with the garlic flavour, they also taste amazing.

Use leftover bread rather than fresh bread to get the best crunchy croutons. Leftover or stale bread is dryer, which means it crisps up better when baked or fried, giving you the texture you want: crispy on the outside and slightly chewy on the inside.

If you want to try other recipes that let you revive your stale bread, you can try our cheesy bread au gratin, crispy rye bread chips, classic bacon and mushroom toast, or cheese soup with croutons.

Add your own touch

You can do much for this recipe if you want to make it your own. Cheese and salad always mix well, so sprinkle generously with Parmesan cheese for a sharp, umami depth, or add chunks of creamy mozzarella to introduce a luscious, velvety texture.

Consider incorporating more tasty vegetables like roasted courgette or fresh cucumber – or toss in some avocado in slices or cubes. Add pomegranate seeds or fresh strawberries to give it a sweet and fresh touch with a summery burst. For a beautiful final touch, sprinkle a handful of mixed seeds over the top. These add texture and a subtle nutty flavour that pairs wonderfully with the fresh vegetables.

If you do not have elderflower vinegar, feel free to experiment with other kinds of vinegar or the like for the dressing. Depending on what you use, it will change the flavour profile of the dressing and salad. You can try apple cider vinegar, rice wine vinegar, white balsamic vinegar, or even a squeeze of fresh lemon juice.