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Green beans and asparagus broccoli with lemon dressing and walnuts
Green beans and asparagus broccoli with walnuts and a dressing of lemon and mustard.
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Ingredients
Directions
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Remove the stem set of the green beans, but leave the tip at the bottom. Cook in the pan the green beans in water with salt if necessary in 6 minutes.
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Add the asparagus broccoli after 2 minutes.
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In the meantime, heat the frying pan without oil or butter and grill the walnuts for 3 minutes. Allow to cool and chop coarsely.
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Clean the lemon. Grate the yellow skin and squeeze out the fruit. Chop the shallot. Beat 1 tbsp lemon juice and grate with the mustard, oil and shallot into a dressing.
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Season with pepper and salt.
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Drain the vegetables, rinse under cold running water and let drain well. Spread over the dish, gently scoop with the dressing and sprinkle with the walnuts.
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Nutrition
275Calories
Sodium28% DV680mg
Fat37% DV24g
Protein12% DV6g
Carbs2% DV6g
Fiber24% DV6g
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