|
Asparagus and Green Beans in EVOO and Balsamic Vinegar |
| Preparation Time: 10-12 minutes |
| Cooking Time: 3 minutes |
| Ingredients (Serves 4) |
| 450 gr. (1 pound) |
Asparagus |
| 100 gr. (3.5oz.) |
Green beans |
| 4 |
Raw pumpkin seeds |
| 1 Tbs. |
Fennel seeds |
| 1 Tsp. |
Balsamic vinegar from Modena (salad grade) |
| 1 Tbs. |
Extra virgin olive oil (EVOO ) |
| • |
Sage leaves to taste (preferably fresh) |
| • |
Coarse sea salt to boil vegetables |
| Preparation |
| • |
Cut away the hard bottom part of asparagus, cut the tip of green beans, and wash thoroughly. |
| • |
Boil in salted water for 3 minutes. |
| • |
Arrange a layer of asparagus pointing all in the same direction in a ceramic container, drizzle with pumpkin and fennel seeds and lay sage leaves on top. |
| • |
Arrange another layer pointing in the opposite direction and sprinkle with pumpkin and fennel seeds. |
| • |
Lay green beans diagonally on top of asparagus. |
| • |
Drizzle with EVOO and balsamic vinegar from Modena (salad grade), cover and let cool. |
|
Click on the images above to see larger pictures |
| Comments |
| • |
This recipe may be served as a side dish or an antipasto, that is, a sit down hors d'oeuvres course, as antipasto is traditionally served in Italy. |
| • |
The EVOO may be flavored with sage. |
| • |
If needed, seasoned with sea salt or Spike Original Magic. |
| Wine and Beverage Pairing |
| • |
Prosecco, Friulano DOC Collio by Cantine Mangilli, from Friuli Venezia Giulia, Vermentino Toscana IGT. |
YOU ARE HERE >>
