Locations
planted.news
Ingredients
2
Portions
200 g eatplanted.pulled Chimichurri
2 slices rustic bread
100 g green asparagus
1 tbsp olive oil
5 g dill
5 g parsley
1 piece of lime
Spring Relish
6 tbsps olive oil
½ piece of lime
6 sun-dried tomatoes
2 tbsps of almonds
5 g dill
5 g parsley
A pinch of salt
A pinch of chilli flakes
Preparation
1
Toast the slices of rustic bread.
2
Cut off the ends of the asparagus and cut it into thin slices.
3
Briefly fry the asparagus tips in a pan with a little olive oil, set aside.
4
Grind the almonds into large pieces (either in a blender or by hand).
5
Cut the dried tomatoes into small cubes.
6
Pick the dill and parsley into large leaves.
7
In a bowl, mix the sliced asparagus, ground almonds and dried tomato cubes with olive oil, add lime juice, salt and chilli flakes. Add the dill and parsley leaves.
8
Fry the eatplanted.pulled chimichurri in a pan with a little olive oil, add a few drops of lime juice and grated zest.
9
Assemble the sandwiches, place the grilled asparagus on top first, add the eatplanted.pulled chimichurri and generously pour the sauce on top.
10
Finally, place some lime zest on the bread.
