1 Colher de sopa Black sesame seeds
1 Colher de sopa Date syrup
4 Unidade Eggs (medium)
1 Dedo do pé Garlic
800 G Green asparagus
480 G Haricot beans (drained weight)
1 Unidade Lemon
50 ml Olive oil
2 Colher de sopa Olive oil
12 Unidade Radishes
2 Beliscar Sea salt
1 Colher de sopa 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.
Ingredientes
480 G Haricot beans (drained weight), 1 Dedo do pé Garlic, 50 ml Olive oil, 1 Unidade Lemon, 1 Beliscar Sea salt, 1 Colher de sopa Date syrup
Medium-boil the eggs in a small pan for 6 minutes.
Ingredientes
4 Unidade 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.
Ingredientes
800 G Green asparagus, 12 Unidade Radishes, 2 Colher de sopa Olive oil, 1 Colher de sopa White balsamic vinegar, 1 Beliscar 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.
Ingredientes
1 Colher de sopa Black sesame seeds
659
38.13 G
28.85 G
59.95 G
