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PREMIUM
12 INGREDIENTS8 STEPS35MIN

Spring Salad of Asparagus

5.0
3 Ratings

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Calum Franklin

Calum Franklin is the Executive Head Chef at Holborn Dining Room, renowned for taking old-school pastry classics and updating them with quality British ingredients.
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The best of Spring in the lightest dressing, this recipe lets the flavor of the ingredients shine through.
35MIN
Total Time

Calum Franklin

Calum Franklin is the Executive Head Chef at Holborn Dining Room, renowned for taking old-school pastry classics and updating them with quality British ingredients.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
3
Medium  Eggs
1 bunch
roughly 10 spears
1 2/3 cups
English Peas
1 handful
Pea Shoots
3.5 oz
Thinly Sliced  Smoked Salmon
to taste
as needed
Ice
mixed with water to make an ice bath
1
Ciabatta Bread , toasted
for serving
(optional)

Vinaigrette

2 Tbsp
Dijon Mustard
2 Tbsp
Red Wine Vinegar
1/3 cup
Light Olive Oil
1 pinch

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Nutrition Per Serving

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CALORIES
822
FAT
50.9 g
PROTEIN
40.0 g
CARBS
52.4 g

Cooking Instructions

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Nutrition Per Serving
Calories
822
% Daily Value*
Fat
50.9 g
65%
Saturated Fat
8.8 g
44%
Trans Fat
0.0 g
--
Cholesterol
299.4 mg
100%
Carbohydrates
52.4 g
19%
Fiber
17.9 g
64%
Sugars
17.0 g
--
Protein
40.0 g
80%
Sodium
993.4 mg
43%
Vitamin D
1.5 µg
8%
Calcium
225.2 mg
17%
Iron
14.2 mg
79%
Potassium
1023.4 mg
22%
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