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Asparagus
Asparagus and beans bouquets
Author:
Les Cultures de chez nous
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Preparation
Baking
15
Portions
10
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1/2 leek
25 green beans
25 yellow beans
50 asparagus
30 ml (2 tablespoons) of olive oil
Salt and pepper, up to taste
1/2 red pepper, for garnishing
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Asparagus and beans bouquets
From
Sep 28
to
Jan 01
Preparation
Wash leek. Slice in half over the length. Blanch vegetables in salted boiling water for 2 to 3 minutes. Trow right away cooking water and rinse well with cold water to stop the cooking. Drain. Separate 10 leeks strips that will help to tie up vegetables bouquets.
Preheat oven at 400 °F (205 °C).
For each vegetables bouquets, regroup 5 beans and 5 asparagus. Tie with leeks strips.
Set 10 bouquets on a nonadhesive plate. Spray with oil and season. Finish baking in the oven for about 5 to 10 minutes. Garnish each bouquets with little stars cut within the pepper.
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