White asparagus with bean dip

Name: White asparagus with bean dip
Prep time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 20 g pine nuts; 20 g sunflower seeds; ½ lemons; 1 bunch basil; 20 g wild garlic; 20 g rocket; 500 g white asparagus; 4 tbsp olive oil; ½ dl olive oil; 50 g rolled oats; 2 tin cannellini beans; 1 tsp thyme leaves; 1 ¾ tsp salt

main dish Supplements and sauces Spring

Total: 55 min. | Active: 30 min.

vegan, lactose-free

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When asparagus season kicks off, don't hang around. Just dive in and enjoy. I recommend this quick and easy recipe for fried white asparagus to dip in a creamy sauce made with spring herbs and white beans, all topped with a crunchy crumble. The perfect combination of different textures for a light and digestible starter or a tasty vegetarian meal.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 portions

Crumble topping
50 g	rolled oats (gluten-free)
20 g	pine nuts
20 g	sunflower seeds
2 tbsp	olive oil
1 tsp	thyme leaf
¼ tsp	salt

Dipping sauce
2 tin	cannellini beans (approx. 400 g each), rinsed and drained
½	lemon, the whole juice
1 bunch	basil, leaves torn off
20 g	wild garlic, roughly chopped
20 g	rocket, roughly chopped
1 dl	water
½ dl	olive oil
1 tsp	salt

Asparagus
500 g	white asparagus, peeled
2 tbsp	olive oil
½ tsp	salt

How it's done

Crumble topping

In a bowl, mix the oats with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To bake

Approx. 25 mins. in the centre of an oven preheated to 150 °C. Remove, leave the crumble to cool.

Dipping sauce

Place the beans in a measuring cup with all the other ingredients up to and including the salt, puree until smooth.

Asparagus

Heat the oil in a wide non-stick frying pan. Add the asparagus, season with salt, fry for approx. 10 mins., turning occasionally until the asparagus is soft. Serve the asparagus with the dip, sprinkle the crumble on top.

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