John Myers
Contents
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Ingredients
- 150 g Asparagus, green and white
- 30 g Olives, sw.
- 2 small Spring onions
- 2 Anchovy fillets
The sauce
- 4 tbsp Olive oil
- 1 tbsp Lemon juice
- 2 tbsp Asparagus broth
- 1 pinch Sugar
- Salt
- Black pepper from the mill
Instructions
- Cook the white asparagus in salted water for about 20 minutes. After 10 minutes add the green asparagus. Then cut into pieces approx. 3 cm.
- Combine all the ingredients for the sauce and whisk well with a whisk.
- Cut the spring onions into rings and coarsely chop the olives.
- Mix everything together and let it steep for at least an hour.
Nutrition
Serving: 100gCalories: 341kcalCarbohydrates: 4.7gProtein: 0.8gFat: 35.9g
