Crunchy salad of asparagus, granny smith and lemon balm
- 20 ml White wine vinegar
- 60 ml sunflower oil
- 25 peeled grannysmith
- 1 teaspoon smooth mustard
- 1 teaspoon honey
- 10 large leaves of lemon balm
- 500 gram asparagus
- 4 wholegrain sandwiches
Blender all ingredients for the vinaigrette with the hand blender or food processor.
Season with salt.
Peel the asparagus with a peeler, remove the bottom 1 to 2 cm.
Put away the peelings.
Plan long ribbons from each asparagus with the peeler from the bottom.
Marinate 20 to 30 minutes in half of the vinaigrette.
Light or cut small squares or rounds from the sandwiches without using the crust.
Put the pieces of bread on an oven plate.
Mix the sunflower oil with the sesame oil and a little salt, drizzle the bread.
Bake the crostinis for 10 minutes at 190 ° C.
Meanwhile, cut the pickles into cubes and the radishes into very thin slices.
Cut the Smith into thin slices and mix with the asparagus salad.
Divide the asparagus salad over the plates.
Garnish with the crostinis, slices of radish, lamb's lettuce, pickles, cheese, smith and lemon balm.
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