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Main Dishes
Roasted white asparagus with strawberries, caramelized hazelnuts and a balsamic reduction
drucken
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
4 tbs
Rapunzel Aceto Balsamico di Modena I.G.P. (Rustico)
1 tbs
Rapunzel Cristallino raw cane sugar
To serve:
½ bunch of mint leaves, roughly chopped
Details
Preparation time: 30 minutes
vegan
Snack
by
Ellen Panescu
drucken
Roasted white asparagus with strawberries, caramelized hazelnuts and a balsamic reduction
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.
drucken
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
4 tbs
Rapunzel Aceto Balsamico di Modena I.G.P. (Rustico)
1 tbs
Rapunzel Cristallino raw cane sugar
To serve:
½ bunch of mint leaves, roughly chopped
Details
Preparation time: 30 minutes
vegan
Snack
by
Ellen Panescu
Rapunzel Products
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