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🍽️ Warm Asparagus and Broad Bean Salad with Parmesan and Herb Vinaigrette

287 kcal · 30 min · 4 servings

Ingredients

• 2000 g asparagus (about 6 stalks per person)
• 300 g peeled broad beans (or 250 g peeled fresh peas)
• 0.5 lemon (juice)
• salt
• 1 tbsp sugar
• 1 bunch chervil
• 0.5 bunch tarragon
• 2 unwaxed lemons
• salt
• pepper
• a little sugar
• 50 ml boiling water
• 8 tbsp very good olive oil
• 8 tbsp grape seed oil
• Parmesan (for sprinkling)

Instructions

1. 1. Wash the chervil and tarragon thoroughly.
2. 2. Spin the herbs dry and set them aside.
3. 3. Wash the lemon under hot water.
4. 4. Dry the lemon with a cloth.
5. 5. Finely grate the lemon zest.
6. 6. Squeeze the lemon juice.
7. 7. Whisk the lemon zest, juice, salt, pepper, sugar, and boiling water together in a bowl.
8. 8. Slowly stir in the first oil into the mixture.
9. 9. Slowly stir in the second oil into the mixture.
10. 10. Peel the asparagus carefully.
11. 11. Remove the woody lower part of the asparagus (about 1 to 2 centimeters).
12. 12. Bring a pot of salted water to a boil.
13. 13. Add the broad beans to the boiling water.
14. 14. Cook the beans for about two minutes.
15. 15. Shock the beans immediately in ice water.
16. 16. Drain the beans in a sieve.
17. 17. Carefully remove the thin skin from the broad beans using your fingers.
18. 18. Fill a suitable pot with water.
19. 19. Add lemon juice, some salt, and sugar to the water.
20. 20. Bring the water to a boil.
21. 21. Add the asparagus spears to the water.
22. 22. Cook the asparagus for twelve to fifteen minutes on low heat.
23. 23. Check if the asparagus is tender.
24. 24. Finely chop the chervil and tarragon.
25. 25. Stir the chopped herbs into the vinaigrette.
26. 26. Lift the asparagus out of the water.
27. 27. Place the warm asparagus on eight plates or a large platter.
28. 28. Distribute the broad beans over the asparagus.
29. 29. Drizzle the lukewarm salad with the vinaigrette.
30. 30. Sprinkle the salad with Parmesan shavings.
31. 31. Garnish the salad with chervil and tarragon leaves as desired.
32. 32. Serve the salad immediately.
33. 33. Let the asparagus cool down after cooking if you want to serve the salad cold.
34. 34. Marinate the cooled asparagus for thirty minutes with the vinaigrette.
35. 35. Add the broad beans and Parmesan only shortly before serving.

Nutrition per serving

• kcal: 287
• Protein: 9 g · Fett/Fat: 21 g · Carbs: 14 g