2 bunches of green asparagus
1 zucchini
4 to 6 handfuls of peas
1 bunch of fresh coriander
1 preserved lemon
200 gr of mixture of Quinoa & Red Rice or Quinoa & Bulgur or Quinoa & Wheat…
Olive oil – butter – black pepper – fleur de sel – half a glass of water
feelgood ingredients
· Pea: is a good source of beta-carotene and manganese , but also fiber. It is almost three times richer in protein than other vegetables. It is satiating and anti-oxidant.
. Green asparagus: The flagship vegetable of spring, it is the ideal detox food this season to cleanse the body.
Low in calories, it is also rich in vitamins and antioxidants. Diuretic, it is rich in potassium
and a good provider of fiber.
. Quinoa provides a significant source of fiber . Quinoa is composed of 70% carbohydrates, 15% proteins, few lipids, fiber and many minerals such as iron, manganese and copper. It does not contain gluten
PREPARATION
Wash the asparagus and zucchini.
Cut the asparagus in half, keep the top third (you will cook the rest in water, except for the ends that are too fibrous, which you eliminate or keep for your compost).
Peel the asparagus using a peeler.
Heat the pan with a mixture of oil and butter (this will prevent the butter from browning). Throw the asparagus in the pan for about 3 to 4 minutes uncovered. Turn them on all sides to roast them, then add half a glass of water, and cover for 3 minutes.
Remove the lid and let the water evaporate then turn off and receive.
Peel the zucchini skin with a peeler. When the zucchini is naked, prepare 5 to 6 raw zucchini “tagliatelle” per person. Reserve.
Shell the peas. Cook them in boiling salted water. Once boiling again, cover the pan and simmer for 20 minutes over low heat. Then immerse the fresh peas in a large volume of cold water to set their beautiful green color and stop their cooking.
Rinse the cereal. Cook them in boiling salted water.
Cool.
Prepare each plate by making a nest with the strips of raw zucchini tagliatelle.
Fill the “nest” with a mixture of cereals and fresh peas. Place some roasted asparagus on top.
Sprinkle generously with chopped fresh coriander.
Season with a mixture of olive oil, candied lemon zest, ground black pepper and fleur de sel.
At table!
