Every now and then I get asked: How do you do that, Eva?
Two small children, your husband, job, blog and then all these TV stories…
As if I were wonderwoman… 😀
Time for a little bit of reality here:
Sometimes no one is allowed to come here spontaneously because it looks like something has exploded in our house with lots of toys and dirt. And yes, my day never lasts more than 24 hours either… And sleep is also a thing. There are certainly lots of small children who sleep a lot and for a long time and sleep through the night. Well, unfortunately ours aren’t fans of that. And since I became a mom, I’ve really learned to get by with little sleep, but the constant, massive deprivation does leave its mark. And here too, there are often enough days when we just leave the housework alone, order pizza and somehow muddle through.
Every day I learn a little more about how to juggle everything, but I’m certainly not one of those people who (unfortunately) has a great plan or even a recipe for it. But I really hope that in a few years it might get a little easier ;-). And until then, every day is a little adventure and just normal madness.
In fact, my work in real life and my blog (and everything that goes with it, from cooking to photography to writing here and also the small TV projects) are my time out from the crazy everyday family life, which do me good.
And sometimes I get the chance to post a new and delicious recipe in peace. It’s officially asparagus season until June 24th, so grab a few crispy stalks and treat yourself to this delicious salad with green asparagus, fresh peas, radishes, herbs and a super tasty honey-lime dressing. Because I think good food makes a stressful and demanding everyday life a little better and easier.
By the way, this recipe is part of Dani and Zorra’s recipe collection “Creative Herbal Cuisine” :-)!
Green asparagus salad with peas, radishes, herbs and honey-lime dressing
Ingredients for a large bowl of salad:
250 g green (or purple, if available), fresh asparagus
1 small bunch of radishes
2 handfuls of freshly split, raw peas
1 handful of fresh nasturtiums
2 handfuls of mixed salad leaves (depending on availability, Batavia, leaf lettuce of any kind, baby spinach, rocket are particularly suitable)
1 bunch of fresh coriander
For the dressing:
1.5 tbsp honey
6 tablespoons roasted sesame oil (if necessary, “normal” sesame oil or rapeseed oil will also work)
6 tablespoons freshly squeezed lime juice
Grated peel of an (untreated) lime
Pepper from the mill
Salt
Preparation:
First, wash and clean the asparagus. If necessary, peel it minimally (usually not necessary with green, fresh asparagus). Cut the asparagus stalks into bite-sized pieces.
Wash the radishes thoroughly, clean them and remove the green parts and roots. Cut the radishes into slices. Wash the nasturtiums, lettuce and coriander and carefully pat them dry and sort them. Pluck the coriander leaves from the stems and chop roughly.
For the dressing, mix all the ingredients thoroughly in a small bowl and season generously with salt and pepper. Now mix the asparagus pieces, radishes, peas, nasturtiums, lettuce leaves and coriander in a bowl with the dressing.
Bon appetit!
