To get extra crunchy asparagus ribbons, place them in a bowl of iced water and set aside for 10-15 minutes
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Special Occasion | Christmas |
| Diet | Healthy |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 25421.5 |
| Saturates | 2.7g |
| Protein | 7.7g |
| Carbs | 10.8g |
| Sugars | 3.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Bring a medium-sized pot of salted water to a boil.
2
Blanch the green beans for 5 minutes before refreshing them in iced water. Set aside.
3
Peel the asparagus spears into ribbons and set aside.
4
Juice the lemon. Peel the garlic. Place all the ingredients for the dressing in a blender and blitz until smooth and combined.
5
Place the green beans and asparagus ribbons on a serving platter. Top with roughly torn parsley, sprinkle with the flaked almonds and drizzle over the dressing.
