Asparagus salad with hazelnuts and tatsoi

Asparagus salad with hazelnuts and tatsoi

By
From
French Lessons
Serves
4
Prep
20 mins
Photographer
Steve Brown

White asparagus is very elegant, but this salad is just as delicious made with green asparagus. For a contrasting tang, scatter in a few slices of pickled beetroot, which are also very pretty against the pale green of the salad. For a special occasion I like to place a few spoonfuls of frothy white asparagus jus around the warm salad just before serving.

Ingredients

Quantity Ingredient
50ml olive oil
16 white or green asparagus spears, peeled
salt
4 cups tatsoi leaves, washed and dried
250g pickled red beetroots
or 250g good-quality deli beetroot, sliced
200ml hazelnut vinaigrette
pepper

Method

  1. Heat the olive oil in a heavy-based frying pan over a moderate heat. Add the asparagus, season with salt and pepper and sauté for 3 minutes or so, until spears start to colour. They should be tender, but still firm.
  2. Arrange 4 spears of asparagus on each serving plate. Place a mound of tatsoi leaves on top and scatter on the beetroot slices. Drizzle with the hazelnut vinaigrette and serve straight away.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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