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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.|
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