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Spargel mit Tahinbrot und Pinienkernen
Juli 13, 2021 1 min lesen.
Asparagus with tahini bread and pine nuts
Rated 5.0 stars by 1 users
Ingredients
A few large bunches of asparagus (e.g. xx g for xx people)
Olive oil
Salt
2 slices of bread, cut into cubes or crumbled (different kinds of bread; different flavor profiles. We use gluten-free baguette)
A little olive oil
Salt
A generous handful of pine nuts
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1 tbsp Planet Plant-Based black tahini
1/2 tbsp lemon juice
1 tbsp water
½ clove garlic, minced
A pinch of salt
Bread croutons:
Dressing:
Directions
Pre-heat the oven to 200 degrees. Prepare the asparagus (remove the 'woody' ends, and place them in an oven-tray. Add olive oil and a little salt. Place in the oven and leave for about 10-15 minutes until tender and starting to brown slightly.
In the meantime, thoroughly stir together the dressing ingredients (Tip: put everything in a jar and shake for ten seconds!), taste and adjust flavoring.
Add the pine nuts to a dry pan on medium heat for max one minute while flipping them around a few times. Remove when they start to brown nicely on both sides. Be very careful as they burn easily. Remove the nuts, add the oil, bread crumbs and roast for a couple of minutes until the bread is golden, crispy and starting to brown. Set aside.
Remove the asparagus from the oven, drizzle over the dressing, and top off with the bread and pine nuts.
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