The Marchfeld is one of the best places for growing asparagus due to its climate and sandy soil. By May, spring brings out the green shoots, with purple- tinted tips and a deep, intense flavor.

My grandmother always cooked a lot with asparagus and taught me that this vegetable detoxifies your body. Great taste and healthy – DOUBLE JACKPOT IN THE KITCHEN!

With this green spring salad I tried to combine a variety of Austrian products: asparagus and green salad from the Marchfeld, Styrian pumpkin seeds and pumpkin seed oil.

In Austria asparagus season is from April until May – well, long story short – I am lucky to live in Vienna – everything is so close. Even local farmers, where you can directly buy their product from their farm. Isn’t that great? It took me about a 20 minutes drive to arrive in Raasdorf, Marchfeld. In little wooden huts you had the chance to choose between a variety of local products such as asparagus wine, different chutneys, and seasonal vegetables and fruits. It is definitely worth a visit! And you can be sure you get the freshest and most tasteful asparagus.



  • 500g turkey breast, cut into cubes
  • a pinch of salt
  • 1/2 teaspoon black pepper from the pepper mill
  • a pinch of white pepper
  • 1/2 teaspoon roast chicken seasoning (I use Kotanyi seasoning.)
  • 1/2 teaspoon piri piri seasoning
  • 1/2 teaspoon garlic powder
  • a covenant green asparagus (it’s about a kilogram)
  • 1 Tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1 Tablespoon butter
  • 500g mixed green salad
  • 5 Tablespoons sunflower oil
For the dressing:
  • 6 Tablespoons pumpkin seed oil
  • 5 Tablespoons white balsamic vinegar
  • 1/2 teaspoon brown sugar
  • salt and pepper for taste
For the decoration:
  • a handfull pumpkin seeds


  • Start with the turkey breast – before you start preparing it you should always wash and pat dry the breast with a kitchen towel. Then cut the breast into 2cm cubes. Season with salt, pepper, white pepper, chicken seasoning, piri piri seasoning and garlic powder on both sides. Set aside so the turkey can soak in the spices.
  • In the meantime cut off the woody ends of the green asparagus – I only needed to cut off 1cm because they were really fresh. Drop the asparagus into a pan of boiling water filled with sugar, salt and butter. Cook for about 10-12  minutes, depending on the thickness. The best trick to check if the green asparagus are finished is to use a fork. Try to take out an asparagus with it – if it sags – it’s done. (It always depends how well cooked you like your asparagus – the more they hang down the more cooked they are.)
  • Take them out and cut the stalks them into small pieces – put the tins aside.
  • Put the sunflower oil in a big pan – add the turkey breast and fry on both sides till tender on medium heat – you’ll need about 5 minutes.
  • Put the washed salad in a big bowl – add the already cut asparagus.
  • For the dressing whisk together all ingredients and drizzle over the salad. Split the salad in four soup bowls. (I think everything looks nicer in a soup bowl.)
  • Put the turkey, pumpkin seeds & oil,  and the asparagus tins on separate plates on the table, so everyone can help himself.



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