Asparagus with pesto and arugula salad with pistachios
20
15
4
No
Ingredients
- 500 ml (500 g) of asparagus
- 2 hard boiled eggs
- 100 ml (100 g) of arugula salad, plus a small bunch of arugula salad
- 45 ml (3 tablespoons) of unsalted pistachios
- 50 ml (50 gr) of butter
- 60 ml (4 tablespoons) of hazelnuts oil
- Some shavings of parmesan cheese
- A quarter of a lemon zest
For the plate dressing:
- Spray bunches of arugula salads in the plate. Set asparagus tips on arugula salads and the pesto in the middle of the asparagus. Garnish of some Parmesan cheese shavings over the pesto then grate lemon zest above asparagus tips.
Preparation
Side-by-side mode
- Peel asparagus with a peeler then slice half a centimeter of the extremity. Steam for 10 minutes. Verify cooking. Set aside.
- Mix arugula salad, peeled hard boiled eggs, pistachios, melted butter and hazelnuts oil. Heat the mix in microwave for one minute at mid power.
For the plate dressing:
- Spray bunches of arugula salads in the plate. Set asparagus tips on arugula salads and the pesto in the middle of the asparagus. Garnish of some Parmesan cheese shavings over the pesto then grate lemon zest above asparagus tips.
