Antipasti of sweet and sour carrots and marinated green asparagus
easy
45 mins
45 mins
Ingredients
- 20 g Pine nuts
- 1 kg Carrots
- 7-10 Tbsp Salt
- 1 kg green asparagus
- 1 Lemon
- 1 pinch + 100 g sugar
- 100 ml White wine
- 6 TABLESPOONS Balsamic vinegar
- 6-8 TABLESPOONS Olive oil
- 7-10 Tbsp freshly ground white pepper
- 6 discs (12 g each) Italian mortadella
- 6 discs (10 g each) Parma ham
- 7-10 Tbsp Basil, dried tomatoes, black and green olives with almond kernel
Directions
- 1
Roast pine nuts in a pan without fat. Remove from the pan and set aside. Clean, wash and cut the carrots into thick slices. Put carrots in boiling salted water and cook for about 10 minutes. Drain, rinse with cold water and drain well on a sieve. In the meantime, wash the asparagus and cut off the woody ends.
- 2
Halve the lemon, squeeze one half and cut a thick slice from the remaining lemon. Bring water, salt, lemon slice and 1 pinch of sugar to the boil, add asparagus and cook for about 12 minutes. Carefully lift the asparagus out of the water and drain. Keep the stock. Heat 3-5 tablespoons asparagus stock, wine and vinegar. Melt the sugar in a pan (let it caramelise until golden), deglaze with the hot vinegar stock while stirring constantly. Simmer for about 2 minutes at medium heat. Add carrots and simmer for another minute. Mix the remaining asparagus water and lemon juice. Whip olive oil vigorously into the mixture. Season with salt and white pepper. Sprinkle the asparagus with it.
- 3
Simmer for about 2 minutes at medium heat. Add carrots and simmer for another minute. Mix the remaining asparagus water and lemon juice. Whip olive oil vigorously into the mixture. Season with salt and white pepper. Sprinkle the asparagus with it. Arrange mortadella and ham on a plate. Garnish with pine nuts, basil, dried tomatoes, black and green olives
- 4
Per portion (with 6 people) approx. 1340 kJ/ 320 kcal. E 8 g/ F 19 g/ KH 26 g
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