Asparagus, feta and roasted hazelnut salsa

Cooking Appetiziers Asparagus, feta and roasted hazelnut salsa

Perfect on pan-fried chicken scaloppine, grilled pork or bruschetta, or pair the salsa with sourdough toast topped with a poached egg for a delicious brunch.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Place currants and vinegar in a bowl. Set aside for 10 minutes to macerate.
  2. Preheat a chargrill over high heat. Spray asparagus with olive oil. Grill for 2 minutes on each side until lightly charred and tender. Cool. Coarsely chop.
  3. Toss asparagus, currant mixture, hazelnut, feta, chives and rind in a bowl to combine.

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2 tbs currants
1 tbs white balsamic vinegar
2 bunches asparagus, trimmed
55g hazelnuts, roasted, skins removed, coarsely chopped
50g marinated feta, drained, crumbled
2 tbs chopped fresh chives
1 tsp finely grated lemon rind

Adv

Autors
Preparation time
30
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Appetiziers
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