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Kelly Brewer
Asparagus broccoli with lemon mozzarella
A tasty recipe. The vegetarian side dish contains the following ingredients: traditional olive oil and lemons.
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Ingredients
Directions
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Roast the pine nuts in a dry frying pan with non-stick coating until golden brown. Let them cool.
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Tear the mozzarella into coarse pieces and drip the olive oil over it. Grate the zest of the lemon and scoop it through the mozzarella. Season with salt and (freshly ground) pepper.
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Cut the woody ends of the asparagus broccoli and steam them in a basket or colander over boiling water for 5-7 minutes al dente. Put the asparagus broccoli in a bowl, spread the mozzarella over it and sprinkle with pine nuts.
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Nutrition
320Calories
Sodium0% DV1.642mg
Fat45% DV29g
Protein26% DV13g
Carbs1% DV3g
Fiber24% DV6g
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