Ingredients
Vegetables
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White asparagus 1.0 kg
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Asparagus, green 650.0 g
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Cucumbers 2.0 x
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Fresh broad beans removed from pod 1.0 kg
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Fresh peas removed from pod 500.0 g
Quinoa
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Quinoa 200.0 g
Sauce
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Dijon mustard 50.0 g
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Wholegrain mustard 25.0 g
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Finely chopped tarragon 4.0 g
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Lemon juice
To serve
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Pistachio nuts
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Pea sprout
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Tarragon leafs
Preparation
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Vegetables
- Peel the asparagus, Blanche the white asparagus, let it cool down.
- Blanche the green asparagus, peas and broad beans and put them directly on ice water. Pop the broad beans out of their outer skin.
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Quinoa
- Cook the quinoa. Rinse with cold water and put it on a sieve.
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Sauce
- Mix the Hellmann’s Real Mayonnaise with both mustards, chopped tarragon and bring to taste with some black pepper and fresh lemon juice.
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To serve
- Mix the vegetables with the quinoa and sauce. If necessary, season with some salt and pepper.
- Finish the salad with some crushed pistachio nuts, pea sprouts and tarragon leafs.
