800 G asparagus (green)
1 Łyżka stołowa balsamic vinegar (white)
480 G beans (white)
1 Łyżka stołowa date syrup
4 Sztuka eggs
1 Palec garlic
1 Sztuka lemon
5 Łyżka stołowa olive oil
1 Szczypta pepper (ground)
12 Sztuka radishes
3 Szczypta salt
1 Łyżka stołowa 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.
Składniki
480 G beans (white), 1 Palec garlic, 1 Sztuka lemon, 1 Szczypta pepper (ground), 1 Łyżka stołowa date syrup, 2 Szczypta salt, 3 Łyżka stołowa olive oil
Medium-boil the eggs in a small pan for 6 minutes.
Składniki
4 Sztuka 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.
Składniki
800 G asparagus (green), 12 Sztuka radishes, 2 Łyżka stołowa olive oil, 1 Łyżka stołowa balsamic vinegar (white), 1 Szczypta 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.
Składniki
1 Łyżka stołowa sesame (black)
642.75
38.16 G
26.85 G
60.07 G
