Best Nepali Asparagus Salad Saandheko Kurelo Recipes

GUNDRUK SADHEKO (FERMENTED VEGETABLES MARINATED IN SPICES)

Steps:

• Gundruk Preparation: In a large mixing bowl, add all vegetables; rinse and drain.
• Spread out the vegetables evenly on a large tray and allow sun drying for a day, turning frequently, to reduce the moisture.
• The vegetables will have wilted a bit.
• Collect and put in a large bowl.
• Pack the vegetables into a large, thick sterilized jar and compact as much as possible.
• Tighten the lid and let stand for two days in a warm place.
• After the two-day period has elapsed, open the lid and pour out the liquid ponding on top of the vegetable mixture of the jar.
• Press down the mixture again and close the lid.
• Allow fermenting for another 3-5 days.
• At the end of the fermentation process, the vegetable will have developed acidic flavors.
• Store in refrigerator.
• Grundruk Marination: In a mixing bowl, combine three cups of freshly fermented gundruk and all the other marinating ingredients.
• Toss well to incorporate all ingredients.
• Cover and refrigerate before serving.
• Serve it as a condiment.

ASPARAGUS SALAD WITH HAZELNUTS

Steps:

• Thinly slice 1 bunch trimmed asparagus on the bias. Toss with 1 tablespoon each roasted hazelnut oil and sherry vinegar in a medium bowl; season with salt and pepper. Sprinkle with 1/3 cup chopped toasted hazelnuts. Drizzle with more hazelnut oil and sprinkle with flaky salt.