John Myers
Contents
show
Green Asparagus Tonnato
The perfect green asparagus tonnato recipe with a picture and simple step-by-step instructions.
Green asparagus tonnato:
- 1 bunch Asparagus green fresh
- 1 tbsp Sea salt fine
- 500 ml Water
- 100 g Sour cream
- 1 tsp Lime juice
- 1 tsp Mustard
- 1 tbsp Capers
- 1 pinch Seasoned salt from my KB
- 1 pinch Knobipfeffer from my KB
- 2 tbsp Extra virgin olive oil
- 1 Can Tuna
- Telly cherry pepper
Salad:
- 0,5 Iceberg lettuce fresh
- 100 ml Water
- 2 tbsp White vinegar
- 2 tbsp Rapeseed oil
- 1 tsp Mustard
- 0,5 tsp Honey liquid
- 1 tsp Seasoned salt from my KB
- 1 tsp Garip pepper
- 1 pinch Freshly grated nutmeg
- Telly cherry pepper
- 1 Splash Lemon juice
- Dill
- Parsley
- 1 small Onion
- 1 Clove of garlic
- 3 tbsp Corn cooked
- Clean the asparagus, peel the lower part and cut diagonally into small pieces. Cook in boiling salted water for 8 minutes. Strain, put off and put aside!
- Meanwhile, make tonnato cream from sour cream, lime juice, mustard, capers, seasoned salt, garip pepper, olive oil and pepper. Mix the cream with asparagus and let it steep!
Salad:
- Pluck the ice cream salad, wash and spin. Mix a salad dressing out of water, vinegar, oil (at the end), mustard, honey, spices, lemon juice and garlic. Peel the onion and cut into rings. Drain corn!
- Mix the green lettuce with the salad dressing, spread on 2 plates, spread the green asparagus tonnato, onion rings and corn on top and serve! Fresh baguette goes well with it! FOR US OF COURSE WITHOUT! 😀
Facebook Comments