Risotto with mulberry blackberries with almond butter
10 recipes
Kamut brushes with asparagus cream
ingredients
servings
4
Bevanda di soia naturale Sojasun
500 oz
Pepper
to taste
Iodized salt
to taste
Nutmeg
to taste
Extra virgin olive oil
35 oz
Wholewheat flour
35 oz
Fresh mint
5 leafs
Pistachio grain
to taste
Shallots
1 unit
Greenhouse asparagus
700 oz
Kamut paste
320 oz
first courses from Italy
Kamut brushes with asparagus cream
Kamut brushes with asparagus cream
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
First creamy dish thanks to 100% Vegetable Beef With Natural Soy Drink, Rich in Calcium and Omega-3 and Omega-6 Source
preparation
step 1
Light asparagus tips in low salty water. Throw the asparagus into a blender by adding little cooking water.
step 2
In a non-stick frying pan sprinkle a shallot and incorporate the chopped asparagus by fixing it all with a pinch of pepper and nutmeg.
step 3
For a couple of minutes, let the whole flour and extra-virgin olive oil into a thick bottom pan.
step 4
Pour the soy milk and mix well with a whip. Continue to mix until all is boiling. Lower the flame and mix again until the béchamel will be creamy.
step 5
Alternatively, you can boil the soy milk, lower the flame, and combine oil and flour gradually after sifting.
step 6
Mix with a whip until the béchamel will not reach the desired density. You can taste the béchamel with a pinch of nutmeg, salt and pepper.
step 7
For a dense result, you can increase the amount of oil and flour up to 50 grams. You can replace whole flour with flour 0.
step 8
Now handle everything with soy sauce
step 9
Stir Kamut puddles in salty boiling water and condense it with asparagus cream. Apply by adding as a decoration the pistachio grain and some fresh mint leaves.
