Asparagus and beans bouquets
15
15
10
No
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.
