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Asparagus and Pear Salad
2022-05-16
https://www.metro.ca/userfiles/image/recipes/salade-asperges-poires-11925.jpg
PT30M
PT15M
PT45M
Pan-fried garlic croutonsHeat 3 tablespoons (45 mL) of oil in a non-stick pan on medium high. Add the baguette cubes and salt. Cook for 6 minutes while stirring frequently. Add the remaining oil and garlic and cook for another 2 minutes while stirring or until the croutons become crispy and golden brown. Set aside.Lemon dressingWhisk all the ingredients for the dressing in a small bowl. Serve with the asparagus salad.Asparagus saladCook the rice by following the instructions on the package. Set aside.Blanch the asparagus in salted boiling water for 1 minute. Then immediately rinse in very cold water. Drain and place in a salad bowl.Add the pears, parsley, and mint. Pour the dressing on top and gently toss.AssemblyPlace a bit of rice in the bowls. Add the asparagus salad and top with the eggs, red pepper flakes, and garlic croutons.Source : K pour Katrine
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Pan-fried garlic croutons
3 tablespoons (30 mL) Irrésistibles Organic olive oil + 1 tablespoon (15 mL)
2 cups (500 mL) gluten-free baguette, diced
1/4 teaspoon (1.25 mL) salt
1 garlic clove, chopped
Lemon dressing
1/3 cup (80 mL) Irresistibles Organic olive oil
1/2 teaspoon (2.5 mL) salt
1/4 cup (60 mL) lemon juice
1 tablespoon (15 mL) honey
1 small garlic clove, chopped
pepper, to taste
Zest of 1 lemon
Red pepper flakes, to taste
Asparagus salad
250 mL 1 cup sushi rice
2 bundles of asparagus, sliced diagonally
2 Pears Pears, diced
3/4 cup (180 mL) fresh parsley, finely chopped
1/2 cup (125 mL) fresh mint, finely chopped
4 hardboiled eggs, halved
Asparagus and Pear Salad
4
Main course
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
Pan-fried garlic croutons
-
3 tablespoons
(30 mL)Irrésistibles Organic olive oil + 1 tablespoon (15 mL)
-
2 cups
(500 mL)gluten-free baguette, diced
-
1/4 teaspoon
(1.25 mL) salt
-
1 garlic clove, chopped
-
Lemon dressing
-
1/3 cup
(80 mL)Irresistibles Organic olive oil
-
1/2 teaspoon
(2.5 mL) salt
-
1/4 cup
(60 mL)lemon juice
-
1 tablespoon
(15 mL)honey
-
1 small garlic clove, chopped
-
pepper, to taste
-
Zest of 1 lemon
-
Red pepper flakes, to taste
-
Asparagus salad
-
250 mL
1 cup sushi rice
-
2
bundles of asparagus, sliced diagonally
-
2
Pears Pears, diced
-
3/4 cup
(180 mL)fresh parsley, finely chopped
-
1/2 cup
(125 mL)fresh mint, finely chopped
-
4
hardboiled eggs, halved
Preparation
Pan-fried garlic croutons
Heat 3 tablespoons (45 mL) of oil in a non-stick pan on medium high. Add the baguette cubes and salt. Cook for 6 minutes while stirring frequently. Add the remaining oil and garlic and cook for another 2 minutes while stirring or until the croutons become crispy and golden brown. Set aside.
Lemon dressing
Whisk all the ingredients for the dressing in a small bowl. Serve with the asparagus salad.
Asparagus salad
Cook the rice by following the instructions on the package. Set aside.
Blanch the asparagus in salted boiling water for 1 minute. Then immediately rinse in very cold water. Drain and place in a salad bowl.
Add the pears, parsley, and mint. Pour the dressing on top and gently toss.
Assembly
Place a bit of rice in the bowls. Add the asparagus salad and top with the eggs, red pepper flakes, and garlic croutons.
Source : K pour Katrine
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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