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Asparagus Salad with Hazelnut Oil |
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Ingredients
Makes 4 servings
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Preparation |
- 8 green asparagus
- 1/2 bunch flat-leaf parsley
- 1 ½ teaspoon hazelnut oil
- 1 teaspoon canola oil
- 1/2 teaspoon lemon zest
- Shaved Parmesan cheese
- Salt
- Black pepper
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Trim the asparagus, and steam them 3 minutes. Quickly rice under cold water and pat dry. Cut the heads and dice the asparagus stalks. Chop flat leaf parsley. In a bowl, mix asparagus dices, flat-leaf parsley, lemon zest, hazelnut oil, canola oil. Season with salt and pepper and mix well. To serve, put a generous spoon of the asparagus salad on a plate, decorate with shaved Parmesan and asparagus head cut in half lengthwise.
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