800 G asparagus (green)
1 Colher de sopa balsamic vinegar (white)
480 G beans (white)
1 Colher de sopa date syrup
4 Unidade eggs
1 Dedo do pé garlic
1 Unidade lemon
5 Colher de sopa olive oil
1 Beliscar pepper (ground)
12 Unidade radishes
3 Beliscar salt
1 Colher de sopa 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.
Ingredientes
480 G beans (white), 1 Dedo do pé garlic, 1 Unidade lemon, 1 Beliscar pepper (ground), 1 Colher de sopa date syrup, 2 Beliscar salt, 3 Colher de sopa olive oil
Medium-boil the eggs in a small pan for 6 minutes.
Ingredientes
4 Unidade 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.
Ingredientes
800 G asparagus (green), 12 Unidade radishes, 2 Colher de sopa olive oil, 1 Colher de sopa balsamic vinegar (white), 1 Beliscar 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.
Ingredientes
1 Colher de sopa sesame (black)
642.75
38.16 G
26.85 G
60.07 G
