Pinker Reis-Spargel-Salat mit Holunderblüten

Pink rice and asparagus salad with elderflowers

This is what rice tastes like in spring :
Many people are now craving light, fresh salads, and one of the most popular spring vegetables cannot be missing: asparagus !
The light asparagus salad with Glam Wedding Pink Rice , baby spinach and a fresh elderflower marinade proves that a heavy hollandaise sauce is not always necessary to enjoy this noble spring vegetable.


(for 2 servings)

  • 1 cup Glam Wedding Pink Rice
  • 1 handful of baby spinach
  • 5 stalks of white asparagus
  • 2 sprigs of thyme
  • 2 tbsp olive oil

for the marinade

  • 2 tbsp elderflower syrup
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 tsp lemon juice
  • Salt pepper


This spring-like recipe idea was developed by Reinhard-Karl Üblacker, the well-known nutrition expert.
  1. Bring the rice to the boil with twice the amount of water and salt. Then reduce the heat and simmer gently for ten minutes. Cover and let the rice finish cooking. Then let it cool.
  2. Wash the baby spinach and asparagus thoroughly. Spin the spinach dry with a salad spinner.
  3. Heat olive oil in a pan and fry the butter tips for about 7 minutes.
  4. For the marinade, mix all ingredients well and season with salt, pepper and lemon juice.
  5. Mix the rice with the marinade. Halve the butter tips. Pluck the thyme leaves from the stem and mix them into the rice together with the butter tips and the spinach leaves. Enjoy!

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