What would you like to cook?
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the dandelions, asparagus, oil and salt, transfer to a baking tray lined with baking paper.
Approx. 12 mins. in the centre of an oven preheated to 200°C.
Heat the oil in a pan. Add the honey, chilli pepper and garlic, allow to infuse for approx. 10 mins. Mix in the balsamic, lime juice, spring onions and salt.
Mix the dandelions and chervil with half of the vinaigrette, plate up. Top with the roast beef and roasted dandelions and asparagus, drizzle with the remainder of the vinaigrette, sprinkle with the flaked almonds.
|Note:||Dandelions can be picked from organic meadows. Once the flowers open up and the dandelions start secreting milky white sap, they should no longer be harvested.|
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
Do you really want to remove this recipe from the cookbook?
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?