
Asparagus salad with tomatoes and nuts
25 min
Quick

Kifli Kukták
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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