Asparagus and Fennel Salad
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 229, total fat 21 G., saturated fats G., proteins 5 G., carbohydrates 9 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 229, total fat 21 G., saturated fats G., proteins 5 G., carbohydrates 9 G., fiber G., cholesterol mg, sodium mg, sugar G.
This light, vitamin-rich salad of fresh asparagus and fennel is delicious, aromatic, and unique. Finely slice the vegetables, add herbs, and dress with olive oil and freshly squeezed lemon juice. Sliced walnuts add a pleasant crunch and a warmer flavor. Add some grated Parmesan cheese, and you'll be hooked!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 thick asparagus stalks
- 1 fennel bulb
- 0.5 cup chopped fresh basil leaves
- 0.5 cup finely chopped walnuts
- 3 tbsp. l. olive oil
- Juice of 1 lemon
- Grated Parmesan
- Special equipment: mandoline grater
We recommend
Recipes with similar ingredients: asparagus, fennel bulb, basil, walnuts, lemon juice, Parmesan cheese
Cooking the dish according to the recipe:
- Using a vegetable peeler, cut the asparagus into long, thin strips. Use a mandoline to slice the fennel very thinly. In a large bowl, combine the asparagus, fennel, basil, and chopped walnuts. Dress the salad with olive oil, lemon juice, salt, and pepper. Divide among serving bowls, top each serving with grated Parmesan, and serve.
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