Get inspired during asparagus season
Sweet potatoes and asparagus made a pac(t).
Ingredients
- 85 g basil leaves
- 40 g fresh spinach leaves
- salt to taste
- pepper to taste
- 200 g Flora Plant 15% Cooking Cream
- 200 g Violife creamy
- 200 g sweet potato
- 100 g Green apple brunoise
- 5 g fennel leaves chopped
- 100 g white asparagus brunoise
- 1 kg White asparagus
- 400 ml sushi vinegar
- 10 pieces Green mini asparagus cooked
- 10 slices raw thinly sliced white aspargus
- 10 pieces white asparagus head cooked
- 10 g Marigold flower
- 2 g Dried parsley powder
- 10 g olive oil
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