1 tbsp Date syrup
800 g Green asparagus
480 g Haricot beans (drained weight)
12 piece Radishes
2 pinch Salt
1 tbsp White balsamic vinegar
1 tbsp black sesame
4 piece eggs
1 clove garlic
1 pinch ground pepper
1 piece lemon
5 tbsp olive oil
1 pinch salt
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.
Ingredients
480 g Haricot beans (drained weight), 1 clove garlic, 1 piece lemon, 1 pinch ground pepper, 1 tbsp Date syrup, 2 pinch Salt, 3 tbsp olive oil
Medium-boil the eggs in a small pan for 6 minutes.
Ingredients
4 piece 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.
Ingredients
800 g Green asparagus, 12 piece Radishes, 2 tbsp olive oil, 1 tbsp 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.
Ingredients
1 tbsp black sesame
642.75
38.16 g
26.85 g
60.07 g
