Vegan Mezzelune With Asparagus Filling
Check out our recipe for homemade vegan mezzelune with asparagus cream cheese filling and lemon hazelnut sauce – you need to try this!
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Cooking tools:
- Rolling pin
- Cookie cutter
- Kitchen scale
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Refrigerator
- Skillet
- Saucepan
- Pot
- Stove
- Slotted spoon
- Colander
- Fork
- Spoon
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 100 g (0.75 cup) spelt flour
- 100 g (0.75 cup) durum wheat semolina
- 100 ml (0.33 cup) water
- 1/4 tsp salt
- 1 tsp olive oil
- 70 g (2.5 oz) hazelnuts
- 200 g (7 oz) green asparagus
- 1 onion
- 2 garlic cloves
- 1 lemon (zest and juice)
- 100 g (3.5 oz) plant-based cream cheese
- 40 g (1.75 oz) vegan parmesan
- vegetable oil for frying
- salt
- pepper
- 100 ml (0.33 cup) plant-based unsweetened heavy cream
- 1 lemon (juice)
- 2 tbsp hazelnut butter
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 250 g (9 oz) green asparagus
- 10 g (1 tbsp) vegan butter
- 1 tsp salt
- 1 tsp sugar
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