Thank you very much sonoserena for this other phenomenal combination! A vegetarian dish that is beautiful to the eye and yet can delight every palate. Discover the recipe!
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Ingredients
800 g asparagus (2 bunches)
1 avocado
½ lemon
1 teaspoon honey (optional)
salt and white pepper to taste
For the salted granola:
50 g oat flakes
40 g puffed millet
20 ml olive oil
25 g almond (or hazelnut) cream
egg white (approx. 30 g)
20 ml soy sauce
15 g honey
20 g mixed seeds
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Procedure
Take the asparagus and cut off the end part. With the help of a potato peeler or a small knife, remove the film covering the end of the stalk. Place the asparagus in a dish, cover with microwave-safe cling film and cook in the microwave for about 5 minutes. This way you will get nice firm asparagus and concentrate the flavour. They cook in their own water like steaming. Once cooked, let them cool, then dry them well by placing them on paper towels. Prepare the salted granola by mixing the almond cream (or tahini or peanut butter), olive oil, soy sauce, honey, egg white and salt in a bowl until smooth. Pour the oat flakes, puffed millet and seeds into a large bowl. Add the previously obtained cream and mix everything together so that the dry ingredients are evenly flavoured. Line a baking tray with baking paper and pour the granola on top. Spread a thin layer so that it bakes evenly and bake at 130° for about 25 minutes. Alternatively, you can cook the granola in a non-stick pan for about 7 to 8 minutes on a low flame. Once dry and golden brown, leave it in the pan to cool so that all the moisture in the granola migrates to the outside. The result will be crispy! In this case, you can also reduce the doses depending on how much granola you think is enough for the four servings. Take the asparagus tips and coarsely chop them up into a tartare. Put the avocado pulp in a bowl, mash it with a fork, and season with lemon juice and zest, salt and pepper. Then add the asparagus tartare and mix everything together. Serve the asparagus tartare with a generous handful of crunchy granola and a drizzle of olive oil.
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