Ingredients
- 600 g green beans
- 300 g Greek sheep yogurt
- 25 asparagus
- 2 hard yolks
- tarragon
- salt
- extra virgin olive oil
To prepare asparagus and green beans salad, tarragon sauce and egg mimosa, clean the asparagus and separate the tips from the stems. Cut the latter into thin lozenges and brown them in a pan with a drizzle of oil and a pinch of salt.
Blanch the asparagus tips in boiling salted water for 2-3 minutes, drain and cool them in water and ice. Boil the green beans for 3-4 minutes.
season Greek yogurt with a pinch of salt and mix until creamy.
Blanch 35 g of tarragon for a few seconds, drain it, cool it in water and ice and blend it with 100 g of oil and a pinch of salt. Mix it with the yogurt.
distributed asparagus and green beans on a serving dish and complete with the yogurt sauce and the finely crumbled hard-boiled yolks.
This recipe has already been read 386 times!