Ingredients
Vegetables
-
White asparagus 1 kg
-
Asparagus, green 650 g
-
Cucumbers 2 x
-
Fresh broad beans removed from pod 1 kg
-
Fresh peas removed from pod 500 g
Quinoa
-
Quinoa 200 g
Sauce
-
Dijon mustard 50 g
-
Wholegrain mustard 25 g
-
Finely chopped tarragon 4 g
-
Lemon juice
To serve
-
Pistachio nuts
-
Pea sprout
-
Tarragon leafs
Preparation
-
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.
-
Quinoa
- Cook the quinoa. Rinse with cold water and put it on a sieve.
-
Sauce
- Mix the Hellmann’s Real Mayonnaise with both mustards, chopped tarragon and bring to taste with some black pepper and fresh lemon juice.
-
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.