Filter
Reset
Sort ByRelevance
GrandmaBonnie
Melon carpaccio with asparagus and avocado sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the bottom of the asparagus and halve them in the length. Brush them with olive oil and sprinkle with salt and pepper.
-
Heat a grill pan and roast the asparagus 3-4 minutes per side. Turn them around when they release from the pan, when the core is glassy they are ready.
-
Cut the watermelon into thin slices of ½ cm thick. Remove the peel and pips and spread the melon over plates. Sprinkle with half of the lemon juice.
-
Puree the ingredients for the avocado sauce with the rest of the lemon juice and season with salt and pepper. Spoon the sauce next to the melon and add the asparagus.
-
Garnish the melon carpaccio with basil leaves.
Blogs that might be interesting
-
30 minLunchsunflower oil, (corn) chicken fillet, garlic, chicken broth from tablet, pandan rice, coconut milk, mushroom, Japanese soy sauce, fresh coriander,thai rice soup with chicken and mushrooms -
25 minAppetizerQuinoa, zucchini, base stock, fresh spinach,poppy: quinoa with spinach and zucchini 6-12 months -
20 minSmall dishWhite bread, Brown bread, herbal cream cheese, smoked chicken fillet (meat products), chives, roasted peppers, cherry / Christmas,star toast with chicken and herb cheese -
25 minAppetizerfresh parsley, rusk, half-to-half-chopped, Zaanse mustard, medium sized egg, winter carrot, leeks, fresh celery, basis for chicken soup, tap water, white quick-cooking rice,vegetable soup with balls
Nutrition
200Calories
Fat23% DV15g
Protein4% DV2g
Carbs4% DV12g
Loved it