Creamy amuse-bouche from white asparagus and almonds
User Reviews
5
3 reviews
Excellent
Creamy amuse-bouche from white asparagus and almonds
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Light, creamy appetizer for a spring or Easter brunch or dinner. Just to tickle the tastebuts. Wioth asparagus, almond butter and maple syrup. And some roasted slivered almonds sprinkled on top.
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Ingredients
- 16 white asparagus
- 2 tbsp almond butter
- 2 tbsp maple syrup
- 1 handful almonds slivered or shaved
Instructions
- Peel and cut the asparagus in about 3 pieces. Make sure you have 4 heads in tact to use whole as garnish. Add to a cooking pot (with the peels) and boil for 4 minutes.
- In the meantime roast the almonds in a baking pan.
- Take the asparagus out and dep dry. Add to the cup of your immersion blender, except 4 nice heads.
- Add maple syrup and almond butter. Blend with the immersion blender.
- Serve in 4 small wine glasses. Stick an asparagus head in every glass. Top with the roasted almonds.
Equipments used:
Notes
- Serve with a small spoon.
Nutrition Information
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Calories
107kcal
(5%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
0.2g
(1%)
Sodium
154mg
(6%)
Potassium
1149mg
(24%)
Fiber
11g
(44%)
Sugar
12g
(24%)
Vitamin A
505IU
(10%)
Vitamin C
87mg
(97%)
Calcium
165mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 154mg | 6% |
| Potassium | 1149mg | 24% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 87mg | 97% |
| Calcium | 165mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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