Calories
332 kcal
Protein
10.79 g
Fat
28.33 g
Carbohydrates
8.65 g
Wash the asparagus and chop it into pieces. Wash the broccoli and divide it into florets. Boil the asparagus in salted water with sugar and butter until al dente. Take out the asparagus. Then boil the broccoli in the same water. Dry the boiled vegetables well.
Meanwhile, fry the hazelnuts in a pan. Mix sherry vinegar with spices in a bowl. Finally stir in the egg yolk and add the vegetable oil.
Cut the parsley. Now put the broccoli, asparagus, parsley and nuts in a bowl, then add the dressing. Refrigerate and let it steep for at least 1 hour.
When making the salad dressing, add the oil in a thin stream to get a homogeneous consistency.
Bon Appetit!
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