1 Matsked Black sesame seeds
1 Matsked Date syrup
4 Stycken Eggs (medium)
1 Tå Garlic
800 G Green asparagus
480 G Haricot beans (drained weight)
1 Stycken Lemon
50 ml Olive oil
2 Matsked Olive oil
12 Stycken Radishes
2 Nypa Sea salt
1 Matsked 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.
Ingredienser
480 G Haricot beans (drained weight), 1 Tå Garlic, 50 ml Olive oil, 1 Stycken Lemon, 1 Nypa Sea salt, 1 Matsked Date syrup
Medium-boil the eggs in a small pan for 6 minutes.
Ingredienser
4 Stycken 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.
Ingredienser
800 G Green asparagus, 12 Stycken Radishes, 2 Matsked Olive oil, 1 Matsked White balsamic vinegar, 1 Nypa 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.
Ingredienser
1 Matsked Black sesame seeds
659
38.13 G
28.85 G
59.95 G
