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Ingredients
2
Portions
200g planted.pulled chimichurri
2 slices of rustic bread
100g green asparagus
1 tablespoon olive oil
5g dill
5g parsley
1 piece of lime
For the spring relish
6 tablespoons olive oil
½ piece of lime
6 sun-dried tomatoes
2 tbsp almonds
5g dill
5g parsley
1 pinch of salt
1 pinch of chili flakes
Products in this recipe
planted.pulled
Spicy herbs
Preparation
1
Roast or toast the slices of rustic bread.
2
Cut off the ends of the asparagus and cut the remaining asparagus into thin slices.
3
Briefly fry the asparagus tips in a pan with a little olive oil and 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
Tear 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
Roast the planted.pulled chimichurri in a pan with a little olive oil, add a few drops of lime juice and grated zest.
9
Assemble the bread, first place the grilled asparagus, add the planted.pulled chimichurri and generously pour the sauce over it.
10
Finally, place some lime zest on the bread.
