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Lukewarm salad of asparagus and truffle oil
 
 
4 ServingsPTM35 min

Lukewarm salad of asparagus and truffle oil


A tasty Dutch recipe. The vegetarian starter contains the following ingredients: fresh potatoes in the skin (à 500 g), salt, white asparagus, fresh haricots verts (150 g), chives, Old Amsterdam cheese (piece), white wine vinegar, olive oil with truffle flavor ( bottle), French mustard and pepper.

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Directions

  1. Dry beakers under cold water.
  2. Fry the potatoes in a pan with water and pinch of salt and cook for about 12 minutes.
  3. Meanwhile, peel asparagus with peeler from the bottom of the cup and cut off woody ends (approx.
  4. 2 cm).
  5. Cut the asparagus half in length and cut into pieces of approx.
  6. 4 cm.
  7. Haricots verts clean and halve.
  8. In pan with plenty of boiling water and salt asparagus steaks and haricots boil for about 3 minutes.
  9. Drain in colander.
  10. Drain the barrels, allow to evaporate and halve.
  11. Cut chives finely.
  12. Sift cheese into thin slices.
  13. Add vinegar, oil and mustard to dressing in a bowl.
  14. Season with salt and pepper.
  15. Bake the potatoes, asparagus, haricots and chives.
  16. Spread salad over four plates.
  17. Garnish with slices of cheese..


Nutrition

265Calories
Sodium37% DV880mg
Fat28% DV18g
Protein18% DV9g
Carbs6% DV17g
Fiber20% DV5g

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