Every now and then I get said: How do you do that, Eva?
Two little children, your husband, job, blog and then constantly these television stories …
As if I were Wonderwoman … 😀
Time for a little bit of reality here:
Sometimes nobody can come here spontaneously because it looks in our booth as if something had exploded with a lot of toys and dirt. And yes, my day never has more than 24 hours … and sleep is also a thing. So there are certainly many toddlers who sleep a lot and long and even. Well, unfortunately ours are not so fans. And since I was a mom, I’ve really learned to get by with little sleep, but the permanent massive withdrawal has left traces. And here, too, there are often enough days on which we simply let the household be, order pizza and somehow throw our way through.
I learn to get everything under one roof every day, but I am definitely not one of the people who have the great plan or even a recipe for it. But I hope that it might be a little easier in a few years ;-). And until then every day is a little adventure and simply normal madness.
In fact, my work in the Real Life and my blog (and everything that goes with it from cooking to photography to writing here and also the small television projects) is my time -out from the crazy family life that is good for me.
And sometimes I get a new and delicious recipe in peace. Until June 24th there is still highly officially asparagus time, so snap a few crunchy rods and treat yourself to this delicious salad with green asparagus, fresh peas, radishes, herbs and a super delicious honey-limette dressing. Because even good food makes a strenuous and demanding everyday life a little better and lighter than I think.
Incidentally, the recipe at Daniis and Zorra’s recipe collection “creative herbal kitchen” participates :-)!
Green asparagus salad with peas, radishes, herbs and honey-lime dressing
Ingredients for a large bowl salad:
250 g green (or violet, if available), fresh asparagus
1 small bunch of radishes
2 handful of freshly pitched raw peas
1 handful of fresh nasturtium
2 handful of mixed salad leaves (depending on availability, Batavia, picking salads of all kinds, baby spinach, arugula) are particularly suitable.
1 BUND fresh coriander green
For the dressing:
1.5 tablespoons of honey
6 tablespoons of roasted sesame oil (if necessary, “normal” sesame oil or a rapeseed oil)
6 tablespoons of freshly squeezed lime juice
Abriting the bowl of a (untreated) lime
Pepper from the mill
Salt
Preparation:
First wash and clean the asparagus. If necessary, peel minimally (usually not necessary for green, fresh asparagus). Cut the asparagus rods into bite -sized pieces.
Wash, clean and free the radishes thoroughly. Cut the radishes into slices. Wash the capuchin cress, salad and coriander and dab and read carefully. Pluck the coriander leaves from the stems and chop them roughly.
For the dressing, stir all ingredients thoroughly in a small bowl and season hard with salt and pepper. Now mix asparagus, radishes, peas, nasturtium, lettuce leaves and coriander in a bowl with the dressing.
Bon appetit!
