Marinated asparagus
- 750 g Asparagus
- 250 g young carrots
- salt
- 1 onion
- 50 g sugar
- 1 TL colorful peppercorns
- 50 ml balsamic vinegar
- 50 ml red wine vinegar
- 1 Pot of basil
- 4 EL Hazelnut oil
- 8 breadstick sticks
- 50 g Parma ham
- 2 EL Pine nuts
- Lemon and basil
45 minutes
light
- 1.
- Peel the asparagus, woody endscut off. Peel and wash the carrots. Cook the vegetables in boiling salted water for about 15 minutes, then drain. Store 1/8 liter stock. In the meantime, peel and chop the onion.
- 2.
- Melt the sugar until golden brown. Add the onion and peppercorns. Cook with vinegar and vegetable water for about 2 minutes. Wash and chop the basil. Add the oil and basil to the vinegar and pour hot over the vegetables.
- 3.
- Cover and let stand for about 30 minutes. In the meantime, wrap breadsticks with ham. Roast the pine nuts until golden brown. Pour over the vegetables before serving. Serve garnished with lemon and basil.
1 person approx:
- 850 kcal
- 3570 kJ
- 24 g protein
- 24 g fat
- 131 g carbohydrates
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