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Roasted white asparagus with strawberries, caramelized hazelnuts and a balsamic reduction

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Details

Preparation time: 30 minutes
vegan
Snack

by
Ellen Panescu

Ingredients

For 2 servings

500 g white asparagus, peeled
3 tbs Rapunzel olive oil Crete P.G.I. cold pressed
1 tsp Rapunzel herb salt
50 g Rapunzel hazelnuts
1 tbs Rapunzel coconut palm syrup
100 g strawberries cut in slices

Balsamico Reduktion

To serve:

½ bunch of mint leaves, roughly chopped

Details

Preparation time: 30 minutes
vegan
Snack

by
Ellen Panescu

drucken

Method

Preheat oven to 220 ºC. Mix peeled asparagus with olive oil on a baking tray and season with herb salt. Roast the asparagus in the oven for 10 to 12 minutes until the asparagus is tender and slightly browned around the edges.

Mix the balsamic vinegar with the sugar in a small sauce pan and reduce on low heat until a thick consistency is reached. In the meantime chop the hazelnuts and roast in a small pan with the coconut palm syrup. Cut the strawberries and place them aside.

To serve, place the roasted asparagus on a plate, top with the strawberries, hazelnuts and drizzle with the balsamic reduction. Finish off with a little mint.

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