/ Salad from asparagus, artichokes and beans

Salad from asparagus, artichokes and beans

  • Lemon - 2 pieces
  • Artichoke - 3 pieces
  • Milk - 3 cups
  • Water - 5 Cups
  • Asparagus - 900 Grams
  • Dry white wine - 2 cups
  • Beans - 900 Grams
  • Mint - 1/2 cup
  • Ricotta - 90 Grams
  • For refueling: buttermilk - 1/3 Cups
  • Olive oil - 1/3 cup
  • Shallots - 1 Piece (green parts)
  • Lemon juice - 3 Art. Spoons
  • Lemon peel - 1 teaspoon
  • Salt - 1/4 teaspoons
  • Freshly ground pepper - 1/4 teaspoonfuls

1. Squeeze the juice of 1 lemon into a large bowl filled with water. Remove the hard outer leaves of the artichokes, cut off two thirds, peel. Cut each artichoke in half, laying halves in lemon water to prevent discoloration. 2. Bring milk, 3 cups of water and white asparagus to a boil. Cook in medium saucepan over medium heat. Reduce heat to low and cook until soft, about 45 minutes. Put the asparagus on paper towels and allow to cool. 3. Bring prepared artichokes, wine, remaining lemon (compressed, with a skin), the remaining 2 cups of water to a boil in a medium saucepan. Reduce the heat and cook until soft, from 13 to 16 minutes. Using shumovku, put the artichokes on paper towels and allow to cool. Remove the lemon. 4. Meanwhile, prepare a bowl of ice water. In a large saucepan bring the water to a boil. Add the green asparagus and cook until soft, 4 to 6 minutes. Put the asparagus in an ice bowl and allow to cool. Set aside the liquid left after cooking. Put the asparagus on paper towels. Add the beans to the pan, bring to a boil and cook until soft, 3 to 5 minutes. Put the beans in a bowl of ice, allow to cool, then remove the beans from the pods. Divide the beans and vegetables into 8 plates. Sprinkle with mint and ricotta. 5. Prepare the gas station. Mix all ingredients in the food processor until smooth. Pour dressing with lettuce, stir and serve.

Servings: 8

Pay attention to: