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Extras for you > bioSnacky Asparagus on sprouts with a hazelnut crust |
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bioSnacky Asparagus on sprouts with a hazelnut crust |
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Ingredients and preparation:
Let 4 tbs of BioSnacky® Mild-Aromatic mix germinate for 3-5 days. Wash and peel 800 g of fresh whole asparagus and cook al dente in salt water with 1 tbs of sugar, 1 tsp of butter and 2 tbs of lemon. Dice 1 onion and fry in a pan until glazed, add sprouts and season to taste with Herbamare® Original aromatic sea salt, some lemon juice and vegetable broth. Arrange the sprout vegetables on plates and place the cooked asparagus on top. Brown 2 tbs of butter with 4 tbs of ground hazelnuts in a pan and distribute across the asparagus. Briefly grill in the oven, then garnish with fresh herbs, cherry tomatoes and lemon slice. Serve with new potatoes on the side. |
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