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  • White asparagus 1.0 kg
  • Asparagus, green 650.0 g
  • Cucumber 2.0 pc
  • Fresh broad beans removed from pod 1.0 kg
  • Fresh peas removed from pod 500.0 g


  • Quinoa 200.0 g


To serve

  • Pistachio nuts
  • Pea sprout
  • Tarragon leaves
  1. Vegetables

    • Peel the asparagus, Blanche the white asparagus, let it cool down.
    • Blanche the green asparagus, peas and broad beans and put them directly on ice water. Pop the broad beans out of their outer skin.
  2. Quinoa

    • Cook the quinoa. Rinse with cold water and put it on a sieve.
  3. Sauce

    • Mix the Hellmann’s Real Mayonnaise with both mustards, chopped tarragon and bring to taste with some black pepper and fresh lemon juice.
  4. To serve

    • Mix the vegetables with the quinoa and sauce. If necessary, season with some salt and pepper.
    • Finish the salad with some crushed pistachio nuts, pea sprouts and tarragon leafs.