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Spring greetings from the kitchen! Asparagus salad with flowers, the new Chef’s Handyman tip published in the Chef’s Handyman food blog
Welcome spring and the garden opening may start with this awesome asparagus salad. It’s lovely to sit outside having dinner and let the day fade away. It’s so cozy to be surrounded by flowers and trees. Hopefully this asparagus salad will give the kick off for an awesome start into a great, warm and nice summer season.
Chef’s Handyman tip for the week: Asparagus salad with flowers
To make salad, steam the asparagus or cook in sugar water until soft. Take the asparagus out and cut them in pieces. Cube the bread. Heat olive oil in a non-sticking frying pan, add the bread cubes and fry until golden.
For the dressing, combine 6 tbsp. of olive oil, 3 tbsp. of white balsamic vinegar, 1 tsp. of lemon juice, 1 tsp. grated lemon rind, salt and black pepper. Pour the dressing over the asparagus and bread cubes not before you intend to serve salad.
Serve the salad in bowls or on plates. Garnish with the eatable flowers.
Shopping list for 4 serves:
Vegetables: 500-600 g or 16-20 oz. asparagus
Flowers: Eatable flowers in season
Herbs: 1 bunch of parsley
Vinegar, oil: Olive oil, white balsamic vinegar
Spices: Black pepper, salt
Fruits: 1 lemon, organic
Bread: 1 white bread (200 g or 7 oz.)
Happy spring greetings and a good start in the garden opening, yours Chef’s Handyman team.
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