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Ingredients
2
Servings
200g planted.pulled Chimichurri
2 slices of rustic bread
100g Green asparagus
1 tablespoon olive oil
5g Dill
5g Parsley
1 piece of lime
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 toast the slices of rustic bread.
2
Cut off the ends of the asparagus, cut the remaining asparagus into thin slices.
3
In a pan with a little olive oil, briefly fry the asparagus tips, 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
Pick 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 chili flakes. Add the dill and parsley leaves.
8
In a pan with a little olive oil, brown the planted.pulled chimichurri, add a few drops of lime juice and grated zest.
9
Assemble the sandwiches, place the grilled asparagus on top first, add the planted.pulled chimichurri and generously pour the sauce on top.
10
Finally, place some lime zest on the bread.
