Charred asparagus salad with creamy basil dressing

Step 1/ 4

• 300 g green asparagus
• 20 g almonds
• 7½ g basil
• lemon

• 1 knife
• 1 cutting board
• 1 pot
• 1 bowl (small)
• 1 fine grater

Remove and discard the tough, woody ends of the asparagus. Bring a small pot to a boil, add two thirds of the basil leaves and blanch for 5 sec. Transfer to a bowl of ice water and pat dry. Zest and juice lemon and roughly chop almonds.

Step 2/ 4

• 30 g crème fraîche
• ½ tbsp mayonnaise
• ½ tsp maple syrup
• salt
• pepper

• 1 liquid measuring cup
• 1 immersion blender

Add blanched basil, crème fraîche, mayonnaise, and maple syrup to a measuring cup and blend until smooth. Season with salt and pepper.

Step 3/ 4

• vegetable oil (for frying)

• 1 frying pan

Heat a frying pan over medium-high heat. Add almonds and toast until golden. Set aside. Add vegetable oil to the same frying pan over high heat and fry asparagus in batches for approx. 3 min. on both sides, or until charred.

Step 4/ 4

• 2½ g basil

Stir lemon juice and zest into the dressing. Spread the basil dressing on a plate and place the charred asparagus on top. Garnish with toasted almonds and remaining fresh basil leaves. Enjoy!

Enjoy your meal!