A few days ago I came across this beautiful Asparagus Salad with Orange Vinaigrette and Feta by Lars from Colors of Food. Since I’d only had asparagus three times (!) so far in the current Spargelzeit (German asparagus season), and the vinegars and oils from vomFASS (“from the barrel”) were already on my mind, I knew I had to make the salad myself – just slightly modified. I’m currently in the process of developing recipes for vomFASS’s “fitness” division, and now have a collection of vinegars and oils sent to me by the company.

Since I was already a huge fan of vomFASS’s vinegars and oils, I’m especially excited about this collaboration. So many of their products are unique: I haven’t seen them anywhere else! I even got to visit the company’s headquarters in Baden-Württemberg, southwestern Germany, where I got to see an oil mill for the very first time. If you’ve been reading my blog for a while, you’ll know how much I love getting a peek behind the scenes and seeing how things are made! It reminds me of going on field trips for school – I always loved that, too.

Further highlights were visiting the vaulted cellar, where the barrels are stored, and getting to taste the wide array of oils and vinegars at the vomFASS shop. Here are a few pics from my visit:

Now back to that recipe:

Asparagus Orange Feta Salad with Date Balsamic Vinegar

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Prep Time 15 minutes
Cook Time 10 minutes
Passive Time
  • 500 g green asparagus
  • 500 g white asparagus
  • 2 tbsp olive oil*
  • 2 oranges
  • 120 g feta cheese
  • 20 g walnuts
  • 4 tbsp white almond butter
  • 2 tbsp Orange Oil from vomFASS
  • 1 tbsp walnut oil* from vomFASS
  • 1 tbsp Wild Mango Balsam Star from vomFASS
  • 1 tbsp Date Balsam Star from vomFASS
  • 1 pinch salt*
  • 2 sprigs basil
  1. Wash asparagus. Remove lower ends from green asparagus, cut the rest diagonally into pieces. Peel white asparagus and slice diagonally into pieces. Boil for about 10 minutes. Heat olive oil in a pan and sauté green asparagus for a few minutes.
  2. Peel oranges and remove pith. Dice feta cheese and finely chop walnuts.
  3. Make the dressing: stir together white almond butter with Orange Oil, Walnut Oil, Wild Mango Balsam Star, Date Balsam Star, and salt.
  4. Divide asparagus and oranges onto two plates. Drizzle dressing over the salad and garnish with walnuts and basil.
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One last blog recommendation from me! Check out cleaneater.de – the official blog of the vomFASS shop in Siegburg – where Mariyke posts all kinds of recipes that make use of these special oils and vinegars. My favorite tip of hers: add a dash of Strawberry Balsam Vinegar, Forest Raspberry Balsam Star, or Wild Mango Balsam Star to a Strawberry/Raspberry Smoothie or a Mango Lassi. Or to Porridge / Overnight Oats! So good!

Have fun and enjoy!


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