Poached Asparagus Salad With Hazelnut Dressing, Roasted Hazelnut, and Green Apple

Try this Poached Asparagus Salad With Hazelnut Dressing recipe
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Try this wonderful spring recipe from Clement at The Peninsula Hotel.

1
Servings
890
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 bundle of green asparagus
  • 1 bundle of purple asparagus
  • 6 green apples, divided
  • 2 gelatin sheets
  • 1.5 Ounces olive oil
  • 1 Ounce hazelnut oil
  • 0.7 Ounce sherry vinegar
  • 1 Teaspoon Dijon mustard
  • Salt, to taste
  • Pepper, to taste
  • 1 Ounce roasted hazelnuts
  • 1 Ounce mixed baby greens

Directions

Cut the tough bottoms of the asparagus off. Boil the asparagus in salted water until tender and then shock it in ice water to stop the cooking process and preserve the color.

Dry the asparagus on paper towels.

Juice 5 green apples. Heat a quarter of the apple juice in a saucepan and add it into it the soften gelatin (place gelatin in ice water for 10 minutes until soft). Then combine all the juice together, check the seasoning, cool down, and then keep the mixture in the fridge for at least 3 hours.

In a blender mix the oil, vinegar, mustard, and salt and pepper until emulsified.

On the plate: Place the asparagus and mixed baby greens on the plate, add the apple gelatin cut in small 1-inch cubes, place some hazelnuts around, add thin slices of the remaining green apple and finish with a drizzle of hazelnut dressing. 

Nutritional Facts

Total Fat
93g
100%
Sugar
6g
7%
Saturated Fat
45g
100%
Carbohydrate, by difference
15g
12%
Protein
5g
11%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
28µg
31%
Calcium, Ca
38mg
4%
Choline, total
4mg
1%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
34µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
56mg
18%
Manganese, Mn
2mg
100%
Niacin
1mg
7%
Phosphorus, P
94mg
13%
Selenium, Se
1µg
2%
Sodium, Na
274mg
18%
Water
27g
1%
Zinc, Zn
1mg
13%

Asparagus Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Asparagus Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.