- 18 pcs white asparagus
- 2 pcs organic lemons, juice and shell
- 1 tbsp olive oil
- 4 pcs stalks of fresh lemon thyme
- 2 tbsp Earth Control roasted & salted almonds
- salt and pepper
Clean and peel the white asparagus. Break the bottom part off. Roast them gently on the grill (or frying pan) in a little olive oil until golden and slightly soft. It´s important that they don´t get too much. Make a dressing of olive oil, lemon juice, lemon zest and lemon thyme as well as salt. Coarsely chop the roasted and salted almonds. Arrange the grilled asparagus on a platter and pour the dressing over. Sprinkle with the chopped almonds and season with salt and pepper. Serve as a light starter or as an accessory for fish or poultry.
The roasted and salted almonds can be replaced by Earth Control roasted and salted cashews or pine kernels.