Antipasti made from sweet and sour carrots and marinated green asparagus

For 5 people
  • 20 g pine nuts
  • 1 kg Carrots
  • salt
  • 1 kg green asparagus
  • 1 lemon
  • 1 pinch + 100 g sugar
  • 100 ml white wine
  • 6 EL Balsamic vinegar
  • 6-8 EL Olive oil
  • freshly ground white pepper
  • 6 slices (12 g each) Italian mortadella
  • 6 discs (10 g each) Parma ham
  • Basil, dried tomatoes, black and green olives with almond kernel
45 minutes
Toast the pine nuts in a pan without fat. Remove from the pan and set aside. Clean and wash the carrots and cut into thick slices. Put the carrots in boiling salted water and cook for about 10 minutes. Drain, rinse with cold water and drain well on a sieve. In the meantime, wash the asparagus and theCut off woody ends. Halve the lemon, squeeze one half and cut a thick slice from the remaining lemon. Bring the water, salt, lemon wedge and a pinch of sugar to the boil, add the asparagus and cook for about 12 minutes. Carefully lift the asparagus out of the water and allow to drain. Keep the stock. Heat 3-5 tablespoons of asparagus stock, wine and vinegar. Melt the sugar in a pan (let it caramelize until golden), deglaze with the hot vinegar, stirring constantly. Approx. Simmer for 2 minutes over medium heat. Add the carrots and simmer for another minute. Mix the remaining asparagus water and lemon juice. Beat in the olive oil vigorously. Season with salt and white pepper. Sprinkle with the asparagus. Arrange the mortadella and ham on a platter. Garnish with pine nuts, basil, sun-dried tomatoes, black and green olives
Per serving (for 6 people) approx. 1340 kJ / 320 kcal. E 8 g / F 19 g / KH 26 g


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