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Pasta tagliatelle with asparagus, peas, beans and parmesan cheese on top. healthy food. Delicious pieces of chicken in black bean sauce. Traditional dish of the Valtellina Italy, Pizzoccheri.
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Ingredients Sig's white asparagus with two sauces:
- Take 400 grams of canned white asparagus
- Give 125 ml of olive oil
- Make ready 3 tbsp for fresh lemon juice or white wine vinegar
- Take 1 pinch - salt and freshly ground black pepper
- Take 2 for ripe tomatoes,skinned and seeded
- Take 1 tbsp - chopped Spanish onion
- Make ready 1 pinch of chilli or cayenne pepper
- Prepare 2 tsp of chopped fresh parsley
The best results for blanching asparagus will be achieved by boiling. (Some foods can be blanched by steaming but this is not recommended for asparagus). Prepare a large pan of water to cook pasta. Boil the water and cook the pasta two minutes less than the package directions. white bourrache flowers, to garnish. To prepare asparagus, place on a board.
Sig's white asparagus with two sauces instructions:
- Drain asparagus well and put into dish.For the vinaigrette, mix oil lemob juice or vinegar and salt and pepper in a small jug.For the tomato salsa chop tomato into small pieces,mix in chopped onions and parsley and season with a little salt,the chilli or cayenne pepper. Arrange on plate with the two sauces.
Peel to remove all green skin. Test the ends of each spear by bending gently Place asparagus on a plate and spoon over mousseline sauce. Garnish with flowers, extra fresh vervaine and extra confit orange as garnish. White asparagus has an earthier, nuttier flavour than the more usual green, from Good Food Magazine. Trim the asparagus, then peel the stems with a potato peeler.
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