120 gr. green almonds thinly sliced
1/2 bunch baby asparagus sliced thinly
1 medium red onion thinly sliced
2 tbsp red wine vinegar
2 tbsp pickled capers
A pinch of salt and chili pepper to taste
1 tbsp olive oil (optional)
1/4 bunch fresh thyme chopped
1/4 bunch fresh parsley chopped (optional)
- In a mixing bowl, toss the chopped onions, asparagus, green almonds, pepper and a pinch of salt with the red wine vinegar. Set aside to macerate for at least 15 -20 minutes.
- Next, add the capers, parsley and thyme to the bowl with marinated green almonds. Slowly whisk in the olive oil. Add salt and pepper to taste. Enjoy!