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Mini gazpacho of asparagus with crispy beans

ingredients

servings

4

Forest asparagus

500 oz

Crumb, bread soft inside

50 oz

White vinegar

40 fl oz

Extra virgin olive oil

120 fl oz

Raw broad beans

100 oz

Butter

1 knob

Fresh thyme

1 sprig

Iodized salt

to taste

Edible flowers

10 oz

starters from Italy - Lazio

Mini gazpacho of asparagus with crispy beans

Mini gazpacho of asparagus with crispy beans

vegetarian with gluten with lactose with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mini gazpacho of asparagus with crispy beans

A simple, quick and tasty antipasti with mini gazpacho of asparagus and crispy beans

Mini gazpacho of asparagus with crispy beans step 1

step 1

Say asparagus and dip them in salted boiling water for about 8 minutes then drain and cool them. Store a cup of asparagus baking water and the tips of a whole asparagus.

Mini gazpacho of asparagus with crispy beans step 2

step 2

Pour all the other asparagus into the blender's glass, add the bread crumbs into vinegar, oil and fresh thyme.

Mini gazpacho of asparagus with crispy beans step 3

step 3

Reduce everything to a homogenous cream, adjusting the consistency (if necessary) by adding a few spoonfuls of sealed asparagus water. Adjust salt.

Mini gazpacho of asparagus with crispy beans step 4

step 4

In the meantime, cut the beans, cut them off the outer peel and divide them in half. Pour them into the pan with butter nut

Mini gazpacho of asparagus with crispy beans step 5

step 5

Pour asparagus gazpacho in shorts or bowls, decorate with asparagus asparagus aside, crisp beans and some fresh thyme flower and leaf.

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