Ingredients
- 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
Preparation
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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.
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Cook the new potatoes for around twenty minutes in a pan of boiling water. Drain and peel them.
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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.
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In the serving dish, arrange the vegetables, the potatoes cut in 2, as well as the pear halves. Add a few lime wedges.
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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.
