1 Place all the ingredients in the bowl (except for the chives). Pulse 5/6 times,
then blend for 5 seconds.
2 Scatter with snipped chives just before serving.
Tip: for a lighter sauce, add an egg white.
SAUCE FOR ASPARAGUS
BLUE CHEESE SAUCE
3 tbsp fromage frais
2 tbsp orange juice
1 tsp cider vinegar
3 chive leaves
salt and pepper
2 tbsp sherry vinegar
100ml olive oil
75g blue cheese
40g hazelnuts
salt
PREPARATION : 5 min 1 BOWL ACCESSORY:
PREPARATION : 5 min 1 BOWL ACCESSORY:
21
EVERYTHING FOR THE WELL-DRESSED SALAD
1 Chop the nuts in the Micro bowl (6/7 pulses).
2 Add the crumbled blue cheese, vinegar and a pinch of salt, then pulse 2/3
times.
3 Blend for approximately 15 seconds while you add the olive oil via the feed
tube.
Tip: Delicious with a chicory salad.
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