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