Walnuts for Food Service

California Walnuts are a delicious and healthy addition to any foodservice menu – be it in schools, cafeterias or restaurants. The combination of flavor, texture and versatility make walnuts an indispensable ingredient for culinary experts.
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Tarte Flambee with white asparagus and caramelized walnuts

Ingredients for 4 persons:

  • 500 g white asparagus
  • 500 g green asparagus
  • salt
  • 2 tsp + 3 tbsp sugar
  • 1 dash lemon juice
  • 75 g California walnuts
  • 150 g crème fraîche
  • 1/2 tsp sea salt
  • pepper, coarsely ground
  • 1 rolled out package (260 g) fresh tarte flambee dough (about 40 x 24 cm)
  • 100 g smoked ham
  • 1 Bund bunch arugula
  • baking parchment

1. Wash and peel the white asparagus. Cut off the woody ends. Wash green asparagus and cut off woody ends. Cook white asparagus in boiling salted water with one teaspoon sugar and lemon juice for 8-10 minutes. Cook green asparagus in boiling salted water with one teaspoon sugar about five minutes. Remove and rinse with cold water.

2. 3 Caramelize three tablespoons sugar in a pan until golden. Add nuts, mix with the caramel and place on a piece of baking parchment. Let cool the caramelized walnuts, then chop coarsely.

3. Season Crème fraîche to taste with sea salt and coarse ground pepper. Roll out tarte flambee dough on a baking sheet with parchment and coat with sour cream. Bake in a preheated oven at 225 degrees (convection: 200 degrees / gas: see manufacturer) for about eight minutes. Remove and cover with green and white asparagus. Bake at the same temperature for another 5-7 minutes.

4. Clean, wash and drain arugula. Take tarte flambee out of the oven, cover with ham, arugula and caramel nuts and serve immediately.

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