Eye candy & culinary delight
May 12th, 2018 | main dishes
What happens when the king of vegetables meets the queen of shells? Well, it can only be magically delicious, right? When wild herbs, sugar snap peas, young peas and pomegranate seeds join asparagus and scallops, the taste sensation is perfect. And the best thing is: this delicious dish is on the table in half an hour!
With the wild herbs you can vary depending upon what the market or your garden offer. From my walk through the garden, I brought bronze fennel, pimpinelle, sorrel, wild garlic, rocket salad and a single leaf of woodruff to the kitchen. Now is the time to harvest the freshest and finest wild herbs or to buy them on the markets.
Asparagus salad with wild herbs and scallops
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