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Ingredients
2
Servings
200g planted.pulled Chimichurri
2 Slices of rustic bread
100g Green asparagus
1 tablespoon of olive oil
5g Dill
5g Parsley
1 Piece of lime
For the spring relish
6 Tablespoon olive oil
½ piece of lime
6 sun-dried tomatoes
2 tablespoons almonds
5g Dill
5g Parsley
1 pinch salt
1 pinch chili flakes
Products in this recipe
planted.pulled
Spicy herbs
Preparation
1
Toast or toast the slices of rustic bread.
2
Cut off the ends of the asparagus, cut the remaining asparagus into thin slices.
3
In a pan with a little olive oil, briefly fry the asparagus tips, 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 chili flakes. Add the dill and parsley leaves.
8
In a pan with a little olive oil, fry the planted.pulled Sauté the chimichurri, add a few drops of lime juice and grated zest.
9
Assemble the sandwiches, place the grilled asparagus on top first, add the planted.pulled Add the chimichurri and generously pour the sauce over it.
10
Finally, place some lime zest on the bread.
