← All recipes

🥗 Crispy Black Asparagus Salad with Roasted Hazelnuts

452 kcal · 30 min · 4 servings

Ingredients

• 1 kg burdock
• 2 lemons (juice)
• salt
• 150 g tart apples
• 80 g hazelnut kernels
• 100 g crème fraîche (min. 30% fat content)
• 100 ml whipping cream (min. 30% fat content)
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• 2 tbsp lemon juice
• pepper (from the mill)
• 5 tbsp mung bean sprouts

Instructions

1. 1. Put on kitchen gloves to protect your hands.
2. 2. Thoroughly wash the black salsify under running water.
3. 3. Peel the black salsify under running water.
4. 4. Squeeze the juice of one lemon into a bowl of cold water.
5. 5. Immediately place the peeled black salsify into the lemon water.
6. 6. Make sure the black salsify is completely covered with water.
7. 7. Add a pinch of salt to the water.
8. 8. Bring the water to a boil.
9. 9. Cook the black salsify for 10 to 12 minutes until they are tender but still firm.
10. 10. Wash the apple thoroughly.
11. 11. Peel the apple.
12. 12. Cut the apple into four quarters.
13. 13. Remove the core from the apple quarters.
14. 14. Grate the apple pieces finely.
15. 15. Squeeze the juice of the second lemon over the grated apple.
16. 16. Mix the apple with the lemon juice.
17. 17. Pour boiling water over the hazelnuts.
18. 18. Remove the skin from the hazelnuts.
19. 19. Dry the hazelnuts by rubbing them.
20. 20. Chop the hazelnuts coarsely.
21. 21. Heat a pan without fat.
22. 22. Roast the hazelnuts in the pan until golden brown.
23. 23. Put the crème fraîche into a mixing bowl.
24. 24. Add the cream to the crème fraîche.
25. 25. Add the olive oil to the mixture.
26. 26. Add the vinegar to the mixture.
27. 27. Add lemon juice to the mixture.
28. 28. Whisk all the sauce ingredients well.
29. 29. Season the sauce with salt.
30. 30. Season the sauce with pepper.
31. 31. Taste the sauce and adjust seasoning.
32. 32. Remove the black salsify from the cooking water.
33. 33. Let the black salsify drain.
34. 34. Slice the black salsify.
35. 35. Mix the black salsify slices with the sauce.
36. 36. Fold in the sprouts.
37. 37. Fold in the grated apple.
38. 38. Fold in the roasted hazelnuts.
39. 39. Let the salad marinate for about 30 minutes.
40. 40. Taste the salad again before serving.
41. 41. Sprinkle the salad with hazelnut skins if desired.
42. 42. Serve the salad.

Nutrition per serving

• kcal: 452
• Protein: 9 g · Fett/Fat: 39 g · Carbs: 16 g