Serves 4 people
200 g green asparagus
100 g fresh peas
100 ml cream
1 tbsp Nicolas Vahé Vinegar, Cucumber
1 tbsp freshly squeezed lemon juice
2 tsp sugar
1 bunch of watercress
Nicolas Vahé Pepper, Lemon Peel
Nicolas Vahé French Sea Salt
Blanch the asparagus and let it cool.
Cut the radishes lengthwise, soak in ice water for 10 minutes and drain.
Shell the peas and arrange the salad on a serving dish.
Make the dressing by mixing cream, vinegar, sugar and lemon juice. Add salt and pepper to taste. Pour it over the salad and garnish with watercress.
Vinegar, Vinegar – Cucumber, 200 ml.
Pepper – Lemon Peel, 150 g.
Salt, French Sea, 335 g.
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