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Ingredients
2
Servings
200g planted.pulled
2slicesof rustic bread
100ggreenasparagus
1tablespoonolive oil
5gdill
5gparsley
1lime
For the spring relish
6 Tablespoon olive oil
½ piece of lime
6 sun-dried tomatoes
2 tablespoons almonds
5g Dill
5g Parsley
1 pinch salt
1 pinch chili flakes
Products in this recipe
planted.pulled
Spicy Herbs
Preparation
1
Toast or grill the slices of rustic bread.
2
Cut off the asparagus ends and cut the remaining asparagus into thin slices.
3
Briefly fry the asparagus tips in a pan with a little olive oil, then set aside.
4
Grind the almonds into large pieces (either in a blender or by hand).
5
Cut the dried tomatoes into small cubes.
6
Tear the dill and parsley into large leaves.
7
In a bowl, mix the sliced asparagus, ground almonds and dried tomato cubes with olive oil, add lime juice, salt and chilli flakes. Add the dill and parsley leaves.
8
In a skillet with a little olive oil, sauté the planted.pulled , then add a few drops of lime juice and some grated lime zest.
9
Assemble the sandwiches: first place the grilled asparagus on top, add the planted.pulled , and generously pour the sauce over it.
10
Finally, place some lime zest on the bread.
