Asparagus

Asparagus and beans bouquets

Name: Asparagus and beans bouquets
Prep time: 30 min
Cook time: 15 min
Yield: 10
Cuisine: Entrées
Ingredients: 1/2 leek; 25 green beans; 25 yellow beans; 50 asparagus; 30 ml (2 tablespoons) of olive oil; Salt and pepper, up to taste; 1/2 red pepper, for garnishing

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Author: Les Cultures de chez nous

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Preparation 15

Baking 15

Portions 10

Freezing No

Ingredients Preparation

Ingredients

1/2 leek
25 green beans
25 yellow beans
50 asparagus
30 ml (2 tablespoons) of olive oil
Salt and pepper, up to taste
1/2 red pepper, for garnishing

Preparation

Side-by-side mode

Wash leek. Slice in half over the length. Blanch vegetables in salted boiling water for 2 to 3 minutes. Trow right away cooking water and rinse well with cold water to stop the cooking. Drain. Separate 10 leeks strips that will help to tie up vegetables bouquets.
Preheat oven at 400 °F (205 °C).
For each vegetables bouquets, regroup 5 beans and 5 asparagus. Tie with leeks strips.
Set 10 bouquets on a nonadhesive plate. Spray with oil and season. Finish baking in the oven for about 5 to 10 minutes. Garnish each bouquets with little stars cut within the pepper.