Servings: 4
Ingredients
- 1 bunch of Asparagus Stems
- 1 pack Green Beans
- 1 Lemon
- 1 tbsp Chopped Chives
- 100g Hazelnuts
- 50ml kefir
- 40g Parmesan, finely grated
Instructions
Preheat the oven to 180oC and bring a medium pan of water to the boil.
Roughly chop the hazelnuts and scatter on a baking tray. Roast for about 10 minutes, until they just start to brown.
Trim the stems off the asparagus. Add the green beans and asparagus to the pain of boiling water, and boil for about 3-5 minutes (so that there is still a slight crunch on the vegetables).
To make the dressing, whisk together the kefir, 1 tbsp olive oil, the grated rind and juice form 1 lemon, chopped chives and grated parmesan.
To serve, lay the green beans and asparagus on a serving plate, drizzle the dressing down the centre of the plate, and top with the roasted hazelnuts.
