1 Žlica Date syrup
800 G Green asparagus
480 G Haricot beans (drained weight)
12 Kos Radishes
2 Pinch Salt
1 Žlica black sesame
4 Kos eggs
1 Prsti na nogah garlic
1 Pinch ground pepper
1 Kos lemon
5 Žlica olive oil
1 Pinch salt
1 Žlica 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.
Sestavine
480 G Haricot beans (drained weight), 1 Prsti na nogah garlic, 1 Kos lemon, 1 Pinch ground pepper, 1 Žlica Date syrup, 2 Pinch Salt, 3 Žlica olive oil
Medium-boil the eggs in a small pan for 6 minutes.
Sestavine
4 Kos eggs
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.
Sestavine
800 G Green asparagus, 12 Kos Radishes, 2 Žlica olive oil, 1 Žlica white balsamic vinegar, 1 Pinch 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.
Sestavine
1 Žlica black sesame
642.75
38.16 G
26.85 G
60.07 G
