Asparagus salad with tomatoes and nuts
(0)
25 min
Quick
Kifli Kukták
Ez a frissítő tavaszi saláta a zsenge zöld spárga, az édes paradicsomok és a ropogós pirított magvak tökéletes találkozása. A mézes-citromos öntet lágyan összefogja az ízeket, míg az aszalt áfonya és mazsola egy csipetnyi extra édességet kölcsönöz az ételnek. Könnyű ebédnek vagy elegáns köretnek is kiváló választás.
Preparation method
Preheat the oven to 150 °C.
Spread the hazelnuts, walnuts, and almonds on a baking tray and roast in the oven for 6 minutes. Then transfer to a bowl and let cool.
Wash and dry the tomatoes and asparagus. Cut off the woody bottom part of the asparagus and remove the scaly leaves. Cut the asparagus diagonally into 3 cm pieces, leaving the tips whole.
Chef's tip
Instead of olive oil, you can also use hazelnut oil for a more intense flavour.
Depending on the freshness of the asparagus, cut off the bottom; usually 1-1.5 cm is sufficient.
Ingredients
Nutritional values
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