Hazelnuts asparagus
10
8
4
No
Ingredients
- 454 g (1 pound) of asparagus
- 25 to 55 g (1/4 to 1/2 cup) of chopped grilled hazelnuts
- A bit of coriander
Preparation
Side-by-side mode
- Tie up asparagus into small bunches and cook it standing up in a deep casserole with salted water till it gets a little more crispy (less than 8 minutes). Make sure that asparagus tips do not soak in water, for it to steam cook.
- To prepare the vinaigrette, put in a bowl oils, lemon juice, honey, mustard, green onions, garlic, coriander, salt and pepper. Whip well.
- Drain asparagus, undo bunches and divide into four serving plates. Pour the vinaigrette over asparagus and garnish with hazelnuts and coriander. Serves right away with wheat bread.
Our asparagus are on special!
See promotionsYou may also like
60
6
Budget
55
Budget
