Warm spring vegetable salad, pears in a parmesan crust


  • 2 pears
  • 300 g of new potatoes
  • 1 bunch of green asparagus
  • 200 g snow peas
  • 30 g ground hazelnuts
  • 60 g grated parmesan
  • 3 organic limes
  • 40 g of flour
  • 2 eggs
  • 3 tablespoon(s) of frying oil
  • 1 tablespoon(s) of granulated garlic
  • 5 tablespoon(s) of walnut oil
  • 1 tablespoon(s) of honey


  1. Mix the ground hazelnuts and parmesan. Peel the pears, cut them in 2. Core them with the tip of a knife, brush them with the juice of 1 lime. Roll them in flour, dip them in beaten eggs, then coat them with parmesan-hazelnut breadcrumbs. In a pan, brown them for about 3 minutes on each side in the frying oil. Reserve them on absorbent paper.

  2. Cook the new potatoes for around twenty minutes in a pan of boiling water. Drain and peel them.

  3. Break the base of the asparagus stem, cut off the tips (about 8 cm), then cut the stems into sections. In a pan, sauté the asparagus and snow peas with the granulated garlic for 5 minutes in 2 tbsp. tablespoon of walnut oil.

  4. In the serving dish, arrange the vegetables, the potatoes cut in 2, as well as the pear halves. Add a few lime wedges.

  5. Squeeze the remaining lemon, mix it with the honey and 3 tbsp. tablespoon of walnut oil. Salt, pepper. Enjoy the salad warm, accompanied by the sauce.

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