400 g of asparagus beans
6 cloves of garlic
bunch of parsley
salt and pepper to taste
1 tbsp. l. vinegar
3 tbsp. l. olive oil
Asparagus bean broth 5-7 minutes in boiling salted water, then throw it back in a colander and allow to cool. Finely chop parsley and garlic. Cooled beans are laid in a bowl and add prepared parsley and garlic, salt and pepper to taste, vinegar and olive oil. Stir and give the salad an hour to brew.
