Ingredients
- 500g green asparagus
-
12 cherry tomatoes, halved
- 1/2 cup caramelized maple pecans*
- chives, chopped
- a drizzle of olive oil
- a drizzle of maple balsamic vinegar (I used no.13 Corbeau, maple and black garlic)
- salt and pepper to taste
Method
- Wash the asparagus and trim the ends. Gently press the stalks with your fingers; they will snap where the asparagus is more fibrous.
- In a hot skillet, gently toast the asparagus and pecans in olive oil.
- Once cooked, combine all the ingredients in a salad bowl. Drizzle with olive oil and a splash of maple balsamic vinegar. Season with salt and pepper.
*Here are two options of recipes:
https://me-maple-i.com/blogs/infos/carameliz
https://me-maple-i.com/en/blogs/infos/maple-candied-spiced-pecans