/images.kitchenstories.io/wagtailOriginalImages/R1645-photo-final-1.jpg)
Charred asparagus salad with creamy basil dressing
Ingredients
Utensils
1 knife, 1 cutting board, 1 pot, 1 bowl (small), 1 fine grater, 1 liquid measuring cup, 1 immersion blender, 1 frying pan
How-To Videos
See allHow to blanch
How to zest citrus fruits
3 easy ways to juice a lemon
How to easily clean a blender
Nutrition per serving
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!
Tags
More delicious ideas for you
- vegetarianOrecchiette with green beans and pistachio pestoRuby Goss
- vegetarianGreen salad with strawberry-mustard dressingHanna Reder
- veganCreamy zucchini soupEnikö G.
- vegetarianShaved asparagus salad with goat cheeseAlex Hiller
- veganRomanesco soup with walnut-mint pestoLisa
- vegan5-ingredient Portuguese bread and cilantro soupDevan Grimsrud
- veganRoasted beet salad with horseradish and pumpkin seedsHanna Reder
- vegetarianAsian kohlrabi saladLisa