1 Ruokalusikallinen Black sesame seeds
1 Ruokalusikallinen Date syrup
4 kappale Eggs (medium)
1 Varpaat Garlic
800 G Green asparagus
480 G Haricot beans (drained weight)
1 kappale Lemon
50 ml Olive oil
2 Ruokalusikallinen Olive oil
12 kappale Radishes
2 Pinch Sea salt
1 Ruokalusikallinen White balsamic vinegar
Tip the beans into a colander and allow them to strain. Peel the garlic and place it in the food chopper with the beans and olive oil. Wash the lemon in hot water, dry it, finely zest it and squeeze out the juice. Add the zest and juice to the beans. Blend to form a creamy dip. Season with salt and pepper, add the date syrup if desired and keep warm.
Ainesosat
480 G Haricot beans (drained weight), 1 Varpaat Garlic, 50 ml Olive oil, 1 kappale Lemon, 1 Pinch Sea salt, 1 Ruokalusikallinen Date syrup
Medium-boil the eggs in a small pan for 6 minutes.
Ainesosat
4 kappale Eggs (medium)
Wash and trim the asparagus and radishes. Peel the lower third of the asparagus stalks and quarter the radishes. Heat the olive oil in a large frying pan and fry the asparagus and radishes for 5–8 minutes until golden brown. Deglaze with vinegar and season with salt.
Ainesosat
800 G Green asparagus, 12 kappale Radishes, 2 Ruokalusikallinen Olive oil, 1 Ruokalusikallinen White balsamic vinegar, 1 Pinch Sea 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.
Ainesosat
1 Ruokalusikallinen Black sesame seeds
659
38.13 G
28.85 G
59.95 G
