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Flatroad12
Roasted asparagus and chorizo
Green asparagus from the oven with fennel, peppers and chorizo.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Wrap each potato in a piece of aluminum foil, place on a baking sheet covered with parchment paper and puff for approx. 1 hour in the oven.
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Meanwhile cut the stems and a small piece of the underside of the fennel tubers. Remove the leaves and cut the fennel into pieces.
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Cut the onion into pieces. Halve the peppers, remove the seeds and cut the flesh into strips.
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Break the bottom of the asparagus and cut the asparagus into 3 slanted pieces. Cut the zucchini into pieces of 2 cm and cut the chorizo into slices of ½ cm.
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After 35 minutes, remove the baking sheet from the oven and place the vegetables and chorizo in the potatoes.
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Sprinkle the vegetables and chorizo with the oil, sprinkle with salt and salt and scoop.
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Roast in about 25 minutes until golden brown and cooked. Spoon halfway.
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Cut the dill coarsely. Mix 2/3 of the dill with the crème fraîche. Season with pepper and salt.
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Scoop the vegetables with chorizo on a bowl and scoop the rest of the dill through.
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Cut the roasted potatoes in length and scoop out the crème fraîche with dill. Serve with the grilled vegetables.
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Nutrition
670Calories
Sodium38% DV905mg
Fat68% DV44g
Protein46% DV23g
Carbs14% DV41g
Fiber36% DV9g
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