Rosa Cooking

Asparagus with peppers in the Mediterranean way

Pine nuts and wild asparagus, as well as basil, wine vinegar and honey in topping, will reveal the original Mediterranean flair in this actually primordial dish.

Asparagus with peppers in the Mediterranean way

Preparation steps

  • Cut the peppers into quarters, remove the seeds and arrange on a baking sheet with the outside facing down. Bake them in the oven for 8 to 10 minutes, so that the skin darkens, and then take them out.
  • Cool them, then peel the skins and cut the peppers into cubes.
  • Peel an onion and cut it into small cubes, and fry the pine nuts in a pan without fat.
  • Mix Natur for salad with water and vinegar and let it stand for about 10 minutes.
  • Then mix in the olive oil, honey and sliced ​​basil and mix everything together well. Pour over peppers and onions, mix everything lightly and leave to stand.
  • Break off the thickened parts with asparagus. Put them in boiling water to which you have added a little salt and sugar and cook on a moderate heat half-covered for about 5 minutes.
  • Rinse them under running cold water and drain.

Serving

Arrange the cooked asparagus on plates, pour over the salad dressing and sprinkle with chopped parsley and pine nuts.

Advice

Cook the asparagus in a larger amount of water to reduce their bitterness.

Tags

appetizers basil delicacies honey lunch pepper salads sauces vegan vegetables

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