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Asparagus salad with melon

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Ingredients for 2 servings:

  • 1 ½ kg asparagus, white
  • 700 g melon(s)
  • 200 g cooked ham
  • 50 g pumpkin seeds, roasted
  • 2 spring onions
  • 1 tbsp, heaped Szechuan pepper
  • 1 tbsp agave syrup
  • 2 tsp herbs, Italian
  • 3 tbsp walnut vinegar
  • 2 tbsp walnut oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

Peel 1.5 kg of asparagus and trim the ends, leaving 1 kg. Cut the asparagus into diagonal sections, boil for 5 minutes, and rinse with cold water. Lightly roast the Szechuan peppercorns and grind them (or use a mortar and pestle). Toast the pumpkin seeds. Slice the spring onions into small rings. Dice the ham. Dice the melon. Combine all ingredients in a bowl. Mix the remaining ingredients to make a dressing and pour it over the salad. Mix well and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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