ingredients

• 2 sachets of Crunchy Mix 5 Bonduelle Flavors

• 20 beautiful green asparagus

• 80 g bread crumbs

• 1/2 bunch flat parsley

• Olive oil

For the vinaigrette

• 8 tbsp. to s. olive oil

• 2 tbsp. to s. red wine vinegar

• 1 tbsp. to s. mustard

• Flower of salt

Steps

Step 1

Prepare the asparagus. Remove the hard and stringy part. Wash them, bind them in bundles (do not overtighten, at the risk of breaking the tips).

2nd step

Cook. Make them blanch in salted boiling water: a few minutes are enough, they must be firm. Stop cooking in ice water to keep them green. In a bowl, mix the breadcrumbs and chopped parsley.

Cook the asparagus with a drizzle of olive oil, sprinkle with breadcrumbs.

Step 3

Come to the table. Prepare the vinaigrette: In a bowl, mix all the ingredients. Season Crunchy Mix 5 Flavors. Divide it in 4 plates, put on the asparagus.

tips

Enjoy asparagus. 92% water, 25 kcal / 100 g, they are perfect for spring diets!

Choose them with a straight and brittle stem, and a well closed bud. Raw and wrapped in a damp cloth, they can be stored for 3 days in the refrigerator.