Preparation Time: 10 minutes
Cooking Time: 12 minutes
Serve: 4 people
Ingredients
- 3/4 lb fresh green beans
- 1 bunch thin asparagus, about 3/4 lb
- 1/2 ActiFry Spoon extra virgin olive oil
- 1 Tablespoon fresh dill, minced
- 1/2 lemon juiced and zested
- 1/2 teaspoon Dijon mustard
- 3 ActiFry spoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 2 hard boiled eggs, peeled and diced
- 1 slice of ham, diced, optional
Preparation
Wash and trim the green beans and asparagus, and cut into about 1 1/2 inch pieces. Add the green beans and asparagus to the pan and drizzle with 1/2 ActiFry spoon of extra virgin olive oil. Cook for 12 minutes, until the beans and asparagus are crisp-tender. Transfer to a serving bowl. Meanwhile whisk together the the lemon zest, lemon juice, mustard, extra virgin olive oil and dill in a mixing bowl. Toss the vegetables with the dressing. Season generously with salt and pepper, to taste. Top each serving with diced hard boiled eggs and or ham as desired. Serve warm or at room temperature.