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Grilled asparagus is tender and tasty in salads. Mix it with colourful veggies?
Grilled asparagus is tender and tasty in salads
Dressing 2⁄3 cup (150 ml) extra virgin olive oil 1⁄4 cup (50 ml) freshly squeezed lemon juice Salt and freshly ground black pepper to taste
Salad 12 to 16 large asparagus spears, trimmed Salt and freshly ground black pepper ½ lb. (250 g) fresh chanterelles 1 Tbsp. (15 ml) olive oil or butter 12 yellow and red small heirloom tomatoes, halved ½ lb. (250 g) fresh arugula leaves Shaved Parmesan Minced chives
Serves four.
This recipe is created by Le Crocodile’s Michel Jacob; it is one of many delicious seasonal recipes found in Four Chefs One Garden.