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chef-ariel-daj-darya-jewellery-asparagus-salad

Serves 4

 

Basic Ingredients

400 grams of asparagus

300 grams of broccoli

300 grams of string beans

3 shallots

½ cup of roasted almonds (sliced)

 

Preparation

Cut the bottom part of the asparagus, about 4cm from the bottom. Cut the broccoli stems, using just the hearts. In a large pot, bring water to a boil (just enough to cover the vegetables). Prepare a side bowl with water and ice cubes. Place the asparagus in the boiling water for 30 seconds, remove and dip in the bowl with cold water.

Repeat the same procedure with the broccoli hearts and string beans. Drain the vegetable, making sure they are dry. Slice the vegetables to a desired size, either finely chopped or thick cut. Place into a large bowl, adding diced shallot and the roasted almonds.

For the sauce, in a small bowl, mix together:

5 tablespoons of olive oil

2 tablespoons of lemon

Salt and pepper to taste

 

Pour on the vegetables and mix. Makes a perfect side dish alongside meat.

chef-ariel-daj-darya-jewellery-making-of-asparagus-salad
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