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Ingredients:

  • BioSnacky® Mild-Aromatic mix
  • 800 g of fresh whole asparagus
  • sugar
  • butter
  • lemon juice
  • 1 onion diced
  • To taste Herbamare® Original
  • To taste vegetable broth
  • 4 tbs of ground hazelnuts

Preparation:

Let 4 tbs of BioSnacky® Mild-Aromatic mix germinate for 3-5 days.
Wash and peel fresh whole asparagus and cook al dente in salt water with 1 tbs of sugar, 1 tsp of butter and 2 tbs of lemon.

Fry the onion 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 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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