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"The bee, from her industry in the summer, eats honey all the winter" Green Asparagus Saladcategory: Bien Manger
Fresh starter/side salad (4-6 people). Ingredients:
Parboil asparagus and haricots verts and cool down quickly in ice water. Finely chop onion and stoneleeks. Slice asparagus and haricots verts in half (roughly same size). Slice and deseed tomatoes. Finely slice red pepper (julienne). Mix in bowl. Bake bacon until very crispy and let strips cool. Mix olive oil, lime juice and garlic. Arrange salad on plate, add a bit of the olive oil dressing, break bacon in small bits and add to platter.
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