Ingredients
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1 Pack Mini green asparagusAbout 15-20 asparagus
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1 Small Zucchini
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1 Pack (cooked & shelled) Fresh edamame beansAround 100g
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1/2 Lemon
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1 Bunch Chives
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1.5 TBSP Pistachios
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1 TBSP Sesame seeds
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3 TBSP Olive oil
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Ground black pepper
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Fleur de sel
Overview
This dish is perfect for spring when young vegetables are at their best, full of good vitamines, pistachios are a great source of proteins and antioxydants
This dish belongs to the menu
Utensils
- 1 small frying pan
- 1 Pan
- 1 Vegetable peeler
- 1 Salad bowl
- Scissors
Menu steps
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1
Done
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Roast pistachiosPut 1.5 TBSP unsalted pistachios in a small frying pan and roast for 5 minutes over medium heat until brown and crunchy (about 5 minutes) |
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2
Done
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Cook asparagusIn the meantime bring a pan of salted water to the boil, add 1 pack mini asparagus and cook for 4 minutes, drain water and let cool |
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3
Done
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Prepare zucchiniCut 1 small zucchini in its length in very thin slices using vegetable peeler or knife |
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4
Done
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To servePut in a salad bowl the zucchini slices, edamame beans and asparagus. Add the roasted pistachios, 1 TBSP sesame seeds and cut some chives over the vegetables using scissors. Add 3 TBSP olive oil, the juice of ½ a lemon, some fleur de sel and ground black pepper |
