80 g cherry tomatoes
10 g chives
0.5 tsp dried rosemary
0.5 tsp dried thyme
100 g green asparagus
120 g king trumpet mushrooms
6 tbsp olive oil
2 pinch pepper (ground)
1 tbsp pomegranate seeds
350 g potatoes
1.5 tsp salt
3 tbsp skyr
100 g white asparagus
Wash the potatoes and make fan-like cuts about 2 mm apart, without cutting all the way through.
Then marinate with salt, pepper and olive oil and place on the universal tray with the cut side facing upwards.
Ingredients
350 g potatoes, 1 pinch pepper (ground), 3 tbsp olive oil, 1 tsp salt
Start the “Oven-roasted asparagus with hasselback potatoes” programme and follow the steps.
Once the BORA X BO has heated up, put the food inside.
Peel the asparagus, trim 2 cm off the lower ends and cut in half lengthways.
Wash and halve the cherry tomatoes.
Slice the king trumpet mushrooms in half and lightly score in a criss-cross pattern.
Ingredients
100 g white asparagus, 100 g green asparagus, 120 g king trumpet mushrooms, 80 g cherry tomatoes
Put the thyme, rosemary, pepper, salt and olive oil in a bowl and mix.
Mix the king trumpet mushrooms and asparagus thoroughly with the marinade.
Ingredients
0.5 tsp dried thyme, 0.5 tsp dried rosemary, 1 pinch pepper (ground), 3 tbsp olive oil, 0.5 tsp salt
When notified, add the asparagus and king trumpet mushrooms to the potatoes and leave to cook.
When notified again, add the tomatoes and leave to finish cooking.
Wash, shake dry and finely chop the chives.
Season the skyr with chives, salt and pepper to taste.
Ingredients
10 g chives, 3 tbsp skyr
Take the food out of the oven and plate up the potatoes and vegetables served with skyr, pomegranate seeds and chives as desired.
Ingredients
1 tbsp pomegranate seeds
291.5
4.11 g
22.40 g
18.59 g
