Asparagus and carrot packet with almond crumbs

Name: Asparagus and carrot packet with almond crumbs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g small carrots; 1 kg green asparagus; 7-10 Tbsp Salt; 800 g baby potatoes; 75 g flaked almonds; 1 collar Parsley; 50 g Butter; 8 discs Bacon; 2 TABLESPOONS Oil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g small carrots
1 kg green asparagus
7-10 Tbsp Salt
800 g baby potatoes
75 g flaked almonds
1 collar Parsley
50 g Butter
8 discs Bacon
2 TABLESPOONS Oil

Directions

1
Peel and wash the carrots and cut them in half lengthwise. Cut the woody ends off the asparagus. Cook the carrots in boiling salted water for about 8 minutes. Cook the asparagus for 5 minutes. Remove the vegetables and let them cool down.
2
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Lightly roast almonds in a pan without fat and let them cool down. Wash parsley, shake dry and chop finely.
3
Knead butter and parsley, knead in almonds. Fold the carrots and asparagus into 8 small packages and wrap each with 1 slice of bacon. Heat oil in a frying pan. Brown the vegetable parcels and put them in an ovenproof dish.
4
Add almond crumbs. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 6 minutes. Drain the potatoes. Serve vegetable parcels and potatoes together.