Chimichurri grilled asparagus

Duration: 30 min
Difficulty: Simply

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
Crowd
1
7,19 €
17,98 €per 1 kg
VAT included and Shipping costs will apply
7,19 €

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.

Similar recipes

FOR THE NEWSLETTER REGISTER

This is how it works
You can benefit from the subscription if you have a shopping cart size of 5 or more products. Special editions such as planted.braten or bundles and planted.chicken curry are excluded
%
Save 20% with the Planted subscription
We will reward you for your efforts with a discount on every delivery.
Small effort, big impact
After a minimum term of 3 deliveries, you can cancel your subscription at any time.
Even more impact
Better for you and the planet. No additives, 100% plant-based.