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Chargrilled Asparagus and Chimichurri on Toast
Toast is a staple - it’s probably the way you start the day. But why not whack on some seasonal veggies and a bit of spice? This will make breakfast a totally new and awesome experience. Toast two slices of rye, sourdough or gluten-free bread and pile on the topping of your choice!
Ingredients:
½ small bunch of asparagus
1 tbsp coconut oil or butter
For the chimichurri:
25g fresh coriander, finely chopped
25g fresh parsley, finely chopped
1 jalapeño chilli, deseeded and finely chopped
60ml olive oil
1 tbsp red wine vinegar
pinch of salt
Method:
Cut the ends off the asparagus and slice in half lengthways. Heat a griddle pan to a high heat, add the oil and let it melt then place the asparagus into the pan. Griddle for 3-4 minutes until cooked through, turning the asparagus every minute. Meanwhile combine the chimichurri ingredients together in a bowl. Top your toast with the griddled asparagus and spoon over the chimichurri.
Storage:
This chimichurri dressing will keep for five days in the fridge. It jazzes up any salad and goes really well with meat and fish.