Ingredients
1 kg of beans
800 g peas
350 g green asparagus
olive oil
20 g of parmesan shavings
zest of 1/2 organic lemon
anchovy dressing
4 anchovy fillets
1 garlic clove
1 hard-boiled egg
7 tablespoon(s) of olive oil
Preparation
1. Preheat the oven to 200 ° C / th. 6-7. Bring a large volume of water to a boil.
2. Shell the beans and peas. Rinse the asparagus.
3. Immerse the beans for 5 minutes in boiling water. Drain them then peel them.
4. Line the oven pan with parchment paper. Distribute all the vegetables on top, pour a drizzle of oil. Bake for 10 minutes.
5. Prepare the vinaigrette. Mix the anchovies, peeled garlic, egg and olive oil in a food processor.
6. Take the vegetables out of the oven, divide them in a dish and season them with anchovy sauce. Add the Parmesan and lemon zest. Enjoy.
Source: Elle France, Elle-a-Table
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