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
-
15 minAppetizerhalf-to-half-chopped, taco herbs, ground cinnamon, meat tomato, baking flour tortilla, avocado, fresh coriander,tortilla horns with spicy mince -
15 minLunchoil, spring / forest onion, Red pepper, chicken bouillon, chicken broth tablet, lime, instant noodles, Thai fish sauce, fresh spinach, pink shrimp,soup with shrimp and lime -
85 minAppetizerorange, slice of smoked duck breast fillet, jelly sugar, asparagus tips, basil,smoked duck breast with asparagus tips -
950 minAppetizerbottle gourd, black peppercorns, vinegar, dried laurel leaves, salt, tap water, lemon, soft goat cheese, goat milk, agaragar, traditional olive oil, uncut rye bread, pumpkin seeds, fresh ginger, sprig of rosemary, unroasted walnuts, pumpkin seed oil,luc coasters' pumpkin with goat's cheese
Nutrition
200Calories
Fat23% DV15g
Protein4% DV2g
Carbs4% DV12g
Loved it