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Receta Asparagus And Bean Sprout Salad

Name: Asparagus And Bean Sprout Salad
Ingredients: Coarse salt; 1/2 lb large green asparagus, peeled ('large' applies to average-size stalks, as opposed to 'jumbo' or possibly 'colossal'); 1 bn (25-30 sprigs) fresh dill, large stems removed; 1 c. mixed salted nuts; 2 Tbsp. freshly grated Parmesan cheese; 1 c. extra-virgin extra virgin olive oil Freshly grnd black pepper to taste; 2 c. bean sprouts

de Global Cookbook

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Ingredientes

Coarse salt
1/2 lb large green asparagus, peeled ('large' applies to average-size stalks, as opposed to 'jumbo' or possibly 'colossal')
1 bn (25-30 sprigs) fresh dill, large stems removed
1 c. mixed salted nuts
2 Tbsp. freshly grated Parmesan cheese
1 c. extra-virgin extra virgin olive oil Freshly grnd black pepper to taste
2 c. bean sprouts

Direcciones

Prepare an ice-water bath in a bowl large sufficient to contain the asparagus.
Bring a medium-size pot of salted water to a boil. Add in asparagus to boiling water and cook for 4 min. Remove asparagus from water using tongs or possibly a slotted spoon and 'shock' asparagus in ice bath to stop cooking process and preserve its bright color. Remove asparagus from ice bath, allow to dry on paper towels, cut into 1/2 inch pcs, and set aside.
Place dill, nuts and Parmesan in a food processor and pulse till smooth.
With machine running, slowly drizzle extra virgin olive oil into mix in a steady stream till emulsified but with a slightly grainy consistency. Season with salt and pepper to taste.
Toss asparagus and sprouts in a large bowl with all but 4 Tbsp. of the dill pesto and place an equal portion in center of each of 4 salad plates. Spoon a small amount of pesto around perimeter of each plate and serve immediately.