Main courses

Roasted white asparagus with strawberries, caramelized hazelnuts and a balsamic reduction

Name: Roasted white asparagus with strawberries, caramelized hazelnuts and a balsamic reduction
Prep time: 30 min
Total time: 30 min
Yield: For 2 servings
Ingredients: 500 g white asparagus, peeled; 3 tbs Rapunzel olive oil Crete P.G.I. cold pressed; 1 tsp Rapunzel herb salt; 50 g Rapunzel hazelnuts; 1 tbs Rapunzel coconut palm syrup; 100 g strawberries cut in slices; 4 tbs Rapunzel Aceto Balsamico di Modena I.G.P. (Rustico); 1 tbs Rapunzel Cristallino raw cane sugar; ½ bunch of mint leaves, roughly chopped

Ellen Panescu

30 Min.

For 2 servings

Vegan

Info

Perptime 30 Min.

Ingredients

Portions

500 g white asparagus, peeled
3 Olive oil Crete P.G.I., extra virgin
1 Herb salt with 15% herbs & vegetables
50 g Hazelnuts project
1 Coconut blossom syrup
100 g strawberries cut in slices
4 Aceto Balsamico di Modena I.G.P., Rustico
1 Cristallino cane sugar HIH
1 bunch of mint leaves, roughly chopped

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat oven to 220 ºC. Mix peeled asparagus with olive oil on a baking tray and season with herb salt. Roast the asparagus in the oven for 10 to 12 minutes until the asparagus is tender and slightly browned around the edges.

Mix the balsamic vinegar with the sugar in a small sauce pan and reduce on low heat until a thick consistency is reached. In the meantime chop the hazelnuts and roast in a small pan with the coconut palm syrup. Cut the strawberries and place them aside.

To serve, place the roasted asparagus on a plate, top with the strawberries, hazelnuts and drizzle with the balsamic reduction. Finish off with a little mint.