Arugula salad with coffee vinaigrette and crispy baked asparagus tips

Coffee Vinaigrette
  • 1 teaspoon Jacobs Crema D´Aroma (Ganze Bohne)
  • 3 tablespoons vinegar
  • 2 tablespoons honey
  • 8 tablespoons olive oil
  • 1 mustard (medium)
  • juice of a half lime
  • 1/2 bunch chives
  • salt, pepper (for seasoning)


  • 600g Arugula salad
  • 400g cherry tomatoes
  • 100g Beetroot sprouts 

Crisp baked Asparagus tips

  • 400g white Asparagus
  • 6 slices whole meal toast 
  • 1 egg (size L)
  • 3 tablespoons flour
  • oil (for frying)
Step 1Finely grind Jacobs Crema D´Aroma coffee beans. Wash chives and chop finely.
In a small bowl mix coffee, vinegar, honey, mustard and lime juice.
At last stir in olive oil.
Add chives and season with salt and pepper, if desired.
Step 2Wash Asparagus, peel and cut of wooden ends. Cut in half.
Cook in salt water until done. (about 15 minutes)
Drip of on a paper towel.

Step 3Wash Arugula salad and beetroot sprouts and let dry.
Wash tomatoes, let dry and cut into half.

Step 4Crumble toast bread. Transfer flour, egg and toast crumbs to 3 plates.
Cover Asparagus with flour, spread with whisked egg and coat with toast crumbles.
Add oil to a pan and fry Asparagus tips golden brown, for about 2-3 minutes. Let drip of on
a paper towel.
Step 5Assemble Arugula salad, tomatoes and beetroot sprouts on a plate, drizzle with coffee vinaigrette
and serve with the crunchy baked Asparagus tips.