«What if you were the one to extend the invitation?»
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Parisian salad with asparagus (traditional method & Thermomix)
Description
Here is a simple yet sophisticated spring salad. The slightly crunchy green asparagus goes perfectly with a crisp salad and a French vinaigrette seasoned with garlic. Fresh and elegant, this salad is perfect as a starter or a light side dish.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Wash the lettuce, dry it thoroughly and tear it into pieces. Remove the central stalk.
2. Snap or cut off the tough ends of the asparagus. Plunge them whole into boiling salted water for 3 to 5 minutes, until they are bright green and still crisp.
3. Drain, leave to cool and cut into pieces about 5 cm long. Mix with the lettuce.
4. Prepare the dressing: mix together the olive oil, lemon juice, mustard and salt. Prick the garlic clove with a fork and whisk the dressing with it to release the aroma without crushing the garlic.
5. Remove the garlic, season with pepper and pour over the salad. Mix gently and serve.
THERMOMIX® METHOD
Preparation (Thermomix method)
1. Put 800 g of salted water into the Thermomix bowl. Arrange the asparagus in a cross shape in the Varoma. Cook for 15 minutes / Varoma / speed 1. Leave to cool.
2. Put the lemon juice, mustard, salt and pepper into the bowl. Mix for 10 seconds / speed 3.
3. Add the olive oil and emulsify for 30 seconds / speed 4.
4. Prick the garlic clove with a fork and dip it into the dressing, stirring several times. Remove before serving.
5. Mix the asparagus and salad leaves in a large dish, drizzle with dressing and serve.
