Asparagus and broccoli salad

    1 hour 40 min

    White and green asparagus, broccoli and toasted hazelnuts are arranged in a glass bowl and covered with a rich salad dressing.

    4 people made this

    Serves: 4 

    • 500g green asparagus
    • 500g white asparagus
    • 500g broccoli, washed and separated into florets
    • salt to taste
    • 1 teaspoon granulated sugar
    • 30g butter
    • 50g hazelnuts
    • 4 to 5 tablespoons sherry vinegar
    • 6 tablespoons olive oil
    • 2 egg yolks (see note)
    • 2 bunches flat-leaf parsley, washed, dried and chopped

    Prep:20min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr40min 

    1. White asparagus: Peel the stems with a vegetable peeler from top to bottom, starting below the tips. Remove any woody ends with a knife and cut the asparagus into 5cm pieces. Green asparagus: Peel only the bottom third. Remove any woody ends with a knife and cut the asparagus into 5cm pieces.
    2. In a large pot, bring salted water with sugar and butter to the boil; reduce heat and simmer gently until asparagus is tender and can be easily pierced with a sharp knife, about 20 to 25 minutes. The cooking time varies depending on the thickness of the asparagus. Remove the asparagus with a slotted spoon and cook the broccoli in the same water until cooked but still al dente, about 6 to 8 minutes. Drain.
    3. Toast the hazelnuts in a dry frying pan, turning them often, until they start to smell nutty. Place the nuts in a colander and rub them against each other between your palms to remove the skins. Chop and set aside.
    4. For the dressing; stir vinegar, salt and pepper in a small bowl. Add the oil in a steady stream. Add egg yolks and whisk until smooth and thick.
    5. Layer asparagus, broccoli, nuts and parsley in a glass bowl and pour the dressing on top. For best results, chill the salad for 1 hour before serving.


    The dressing contains raw egg yolks.

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