Chicken breast with honey lemon and vegetables
first courses from Italy
Spaghetti with asparagus cream and vegan almonds
Spaghetti with asparagus cream and vegan almonds
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Plate based on asparagus, vegetables that contain a lot of fiber, vitamin C, carotenoids, vitamin B and mineral salts, including calcium, phosphorus and potassium. They are also very purifying and diuretic
preparation
step 1
Minced almonds lightly for ten minutes. Mix 3 tablespoons of oil with the grated lemon peel and heat it for a couple of minutes to make the aromas sprinkle and allow it to cool.
step 2
In the meantime clean asparagus and eliminate the hardest part. Bake for a few minutes in slightly salted water, keeping them crispy (2-3 minutes depending on the size of the asparagus).
step 3
Cut the tips and keep them aside.
step 4
Add the asparagus sticks with the almonds, the private garlic of the soul, the dill and chop it well into the mixer, then add the lemon oil.
step 5
Add other sufficient oil to obtain a sufficiently fluid consistency. Season with freshly ground pepper and salt.
step 6
In the same water where you have blanched asparagus cook the pasta and, once cooked, drain and season with asparagus and almond cream
step 7
(If necessary add some cooking water) and decorating with the asparagus tips kept aside. Serve warm.