Green asparagus salad with KANZI® apple, strawberry and balsamic cream

  • 4 portions
  • Preparation time: 25 minutes

INGREDIENTS

  • 1 bundle of green asparagus (approx. 400 g)

  • ½ yellow zucchini

  • 1 KANZI® apple

  • 150 g fresh strawberries

  • 10 g fresh basil

  • 50 g rocket

  • 50 g Parmesan cheese

  • 4 tbsp olive oil

  • 2 tbsp balsamic cream

  • 1 baguette

INSTRUCTIONS

1. Bring a pan with plenty of water to the boil. Chop 2 cm off from the bottom of the asparagus. Throw them away. Halve the asparagus, and cook them for 3 minutes al dente. Drain and rinse them until cold under cold water.
2. Use a peeler to slice the zucchini lengthways into long thin strips. Chop the KANZI® apple into very fine slices.
3. Clean the strawberries and chop in half. Pick the leaves from the basil stems.
4. Divide the rocket and asparagus between 4 large deep plates, and add pieces of apples, strips of zucchini, basil leaves and strawberries in between.
5. Spoon the olive oil and balsamic cream over the salad and use a peeler to add flakes of Parmesan cheese on top. Sprinkle with freshly milled pepper. Serve the salad with baguette.

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