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Asparagus and Bean Salad with Almonds

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Asparagus and Bean Salad with Almonds
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 12 min.
Ready in
0
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Ingredients
Preparation

Ingredients

for 4 each
250 grams
green Asparagus
150 grams
1
2 stalks
1 handful
50 grams
1 teaspoon
2 tablespoons
1 teaspoon
30 milliliters
30 milliliters
freshly ground Pepper
30 grams
sliced Almonds
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Preparation

Preparation steps

Step 1/3

Rinse and trim asparagus and beans and blanch them in salted boiling water, about 7 minutes. Drain vegetables, then plunge in ice water and let drain again. Rinse, trim and cut summer squash into sticks. Rinse, trim and cut celery into 4 cm (approximately 1 1/2 inch) pieces. Rinse spinach and spin dry. Shave Parmesan into thin slices using a box grater.

Step 2/3

To make vinaigrette: Whisk mustard with vinegar and sugar. In a thin stream, whisk in both oils until emulsified. Season with salt and pepper. Mix vinaigrette with summer squash and let marinate about 20 minutes.

Step 3/3

Toast almonds in a dry pan. Mix almonds, asparagus, beans, celery, and Parmesan with marinated summer squash. Let marinate about 15 minutes. Just before serving, fold in spinach.

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