Hello my friends!
Today I’m sharing a recipe that I love! Seasonal, light and yummy. Interested maybe?
I made those asparagus with almond crust that I’m sure you’re going to like, either as a side dish or main dish for a light vegetarian dinner.
Let’s see the recipe, Chef!
Asparagus with Almond Crust
- 500 g white asparagus
- 50 g flour
- 1 egg
- 70 g ground almond
- Sunflower oil
- 100 g Greek yogurt
- 1 tsp tahini (or mustard)
- 6 chive stalks
Combine the yogurt, tahini and chopped chive.
Set aside in your fridge.
Cut the asparagus tails and peel them.
Boil a large volume of salted water.
Cook the asparagus for 10 minutes.
Remove from the water and place on absorbing paper.
Once cooled down enough not to burn your hands, roll the asparagus into flour, then beaten egg and ground almond.
Heat the oil in a frying pan and cook your asparagus.
Remove from the pan once golden.
Set aside on absorbing paper and then serve with the sauce!