Spiced calzone
starters from Italy - Lazio
Mini gazpacho of asparagus with crispy beans
Mini gazpacho of asparagus with crispy beans
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A simple, quick and tasty antipasti with mini gazpacho of asparagus and crispy beans
preparation
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.
step 2
Pour all the other asparagus into the blender's glass, add the bread crumbs into vinegar, oil and fresh thyme.
step 3
Reduce everything to a homogenous cream, adjusting the consistency (if necessary) by adding a few spoonfuls of sealed asparagus water. Adjust salt.
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
step 5
Pour asparagus gazpacho in shorts or bowls, decorate with asparagus asparagus aside, crisp beans and some fresh thyme flower and leaf.