Valais asparagus bowl
Category
Main Course
Difficulty
Easy
Nutritional value / pers.
450 kcal
Total time
40 min
Preparation time
25 min
Cooking time
15 min
Ingredients (4 people)
Preparation
Bowl
Peel the asparagus, trim the ends and cook in boiling salted water for 12 to 15 minutes until tender. Drain and cut into small pieces.
Peel the potatoes, dice and cook in boiling salted water for 10 to 15 minutes then drain.
Slice the cucumber into rounds and the cured ham into thin strips.
Finely chop the chives or basil.
Vinaigrette
Mix the grape seed oil and lemon juice in a bowl. Season with salt and pepper.
Finish
Mix the grapeseed oil and lemon juice together in a bowl. Season with salt and pepper.
Arrange the salad leaves, asparagus, potatoes, cucumber and cured ham in a large bowl. Cut the hard-boiled eggs in half and add them.
Drizzle with the dressing and sprinkle with chopped chives or basil
Suggestion
May be served with Valais IGP dried meat as an alternative to cured ham. Garnish with seeds (sunflower, pumpkin) or nuts to add a crunchy texture.
Wine suggestion
Johannisberg or Pinot Noir
