Yves Camdeborde reveals his recipe for grapefruit and asparagus salad. Ingredients for 4 people: 16 medium-sized green Asparagus 1 pink grapefruit 4 eggs of a nice size, very fresh.
100 gr of rockets 80 gr of parmesan shavings 12 grams of roasted sunflower seeds 12 cl of very fruity olive oil Fleurs de sel Pepper from the millwhite vinegar Directions: Preparing theAsparagus:-Wash the asperagus carefully, cook “aldente” in boiling salted water. Cut them into 6 and place them in the salad bowl.