In most recipes that use asparagus is almost certain that the stems should be discarded later, but what a pity!
After I made a little thing then you will see that I was with these legs, 'aspect appears to be a little tough, but I tamed quietly, turning them into a lush and delicate hummus.
| the stems of a bunch of asparagus 1 tablespoon tahini a piece garlic 2 tablespoons extra virgin olive oil a teaspoon lemon Boil the asparagus in a little salted water for 15 minutes. Drain and shake it at full speed with little cooking water for 30 seconds. Now consider whether to pass them through a sieve, in my case it was not necessary, the fibers were dissolved. Add the other ingredients and mix well. Let cool completely and serve. |
0 comments:
Post a Comment