La Fucina Balance Cuisine: Marinated Asparagus
This asparagus with creamy almond emulsion is nutty, mild, and well balanced - a simple dish that relies on the quality of its ingredients and clean, precise flavors.
Asparagus is light, easy to digest, and rich in fiber. It provides, among other things, vitamin C, folate, and potassium. Combined with almonds, which add healthy fats, plant-based protein, and vitamin E, the result is a balanced, nutrient-rich dish, perfect for asparagus season.
- vegan -
This asparagus with creamy almond emulsion is nutty, mild, and well balanced - a simple dish that relies on the quality of its ingredients and clean, precise flavors.
Asparagus is light, easy to digest, and rich in fiber. It provides, among other things, vitamin C, folate, and potassium. Combined with almonds, which add healthy fats, plant-based protein, and vitamin E, the result is a balanced, nutrient-rich dish, perfect for asparagus season.
- vegan -
Ingredients
Almond emulsion
200 g almond milk
150 g almond flour
1 tbsp sesame oil
2 tbsp olive oil
2 tbsp rice vinegar
35 g miso paste
½ clove of garlic
Asparagus
approx. 600 g asparagus
1 lemon
1 tsp salt
1 tsp sugar
100 ml white wine
2 tbsp olive oil
Preparation
For the almond emulsion, gently heat all ingredients while stirring continuously until the mixture slightly thickens. Cover and let cool completely. Then blend until smooth, season to taste, and add a little almond milk if needed to adjust the consistency.
Peel the asparagus and simmer gently in salted water with lemon, salt, sugar, white wine, and a little olive oil for about 2 - 3 minutes. Let cool in the cooking liquid. Then cut as desired and marinate with the dressing.
Enjoy!
Ingredients
Almond emulsion
200 g almond milk
150 g almond flour
1 tbsp sesame oil
2 tbsp olive oil
2 tbsp rice vinegar
35 g miso paste
½ clove of garlic
Asparagus
approx. 600 g asparagus
1 lemon
1 tsp salt
1 tsp sugar
100 ml white wine
2 tbsp olive oil
Preparation
For the almond emulsion, gently heat all ingredients while stirring continuously until the mixture slightly thickens. Cover and let cool completely. Then blend until smooth, season to taste, and add a little almond milk if needed to adjust the consistency.
Peel the asparagus and simmer gently in salted water with lemon, salt, sugar, white wine, and a little olive oil for about 2 - 3 minutes. Let cool in the cooking liquid. Then cut as desired and marinate with the dressing.
Enjoy!
