800 g asparagus (green)
1 tbsp balsamic vinegar (white)
480 g beans (white)
1 tbsp date syrup
4 piece eggs
1 clove garlic
1 piece lemon
5 tbsp olive oil
1 pinch pepper (ground)
12 piece radishes
3 pinch salt
1 tbsp sesame (black)
Drain the beans in a sieve. Peel the garlic.
Wash the lemon in hot water, dry it and grate the zest. Then squeeze out the juice.
Place everything in a bowl and purée until you have a creamy dip.
Season to taste with salt, pepper and date syrup and keep warm.
Ingredients
480 g beans (white), 1 clove garlic, 1 piece lemon, 1 pinch pepper (ground), 1 tbsp date syrup, 2 pinch salt, 3 tbsp olive oil
Medium-boil the eggs in a small pan for 6 minutes.
Ingredients
4 piece eggs
Wash the asparagus and radishes.
Peel the lower third of the asparagus and quarter the radishes.
Heat the oil in a large frying pan and spread it around. Fry the asparagus and radishes for 5–8 minutes until golden brown.
Deglaze with vinegar and season with salt to taste.
Ingredients
800 g asparagus (green), 12 piece radishes, 2 tbsp olive oil, 1 tbsp balsamic vinegar (white), 1 pinch salt
Spread the bean purée onto a large plate.
Peel the eggs, cut them in half and arrange them next to the purée with the vegetables.
Garnish with sesame seeds and serve immediately.
Ingredients
1 tbsp sesame (black)
642.75
38.16 g
26.85 g
60.07 g
