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Roasted pears with asparagus & green beans

Recipe from: 12/1/2007 12:00:00 AM

Ingredients 13
Servings 6
Time 20


  • 3
    firm, ripe pears
  • 100
    extra-virgin olive oil
  • 20
    castor sugar
  • 600
    young green beans, topped and tailed
  • 30
    green asparagus sprears
  • 100
    walnuts, roasted and chopped
  • Dressing:
  • 50
    walnut oil
  • 10
  • 50
  • 1
    smooth mustard
  • 1
    clove garlic, peeled and finely chopped
  • salt and pepper to taste


Preheat the oven to 180°C.
Halve the pears, skin on, and cut each half into thirds.
Line up the pear slices in a roasting pan, drizzle with 30 ml olive oil and sprinkle the castor sugar over evenly.
Bake for 20 minutes until the pears have coloured slightly, but are still crunchy.
Meanwhile, pour a little cold water into a shallow frying pan. Add the beans and asparagus, and bring to a gentle boil. Do not cover, this will help to retain the bright green of the vegetables.
Remove from the heat after 5 minutes. Drain and immediately toss 20 ml olive oil through the warm beans and asparagus. Season lightly.
In the meantime, make the creamy vinaigrette dressing by shaking together the remaining olive oil, walnut oil, cream, mustard, garlic, and salt and pepper. Allow the beans, asparagus and pears to cool.
Add the walnuts and vinaigrette, toss the salad and serve.

Read more on: bake  |  fruit

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