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300 g green asparagus
180 g boiled chickpeas
2 tablespoons of sesame seeds
half a lemon juice
3 tablespoons of white wine vinegar
1 shelled garlic clove
½ chili pepper
2 tablespoons of extra virgin olive oil
2 teaspoons of rice malt
black pepper
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Rinse the sesame seeds very well (this step is essential in order not to burn the sesame). Pour them into a pan with the chickpeas without adding fats and let them toast well a few minutes, turning them occasionally to prevent burning (or place chickpeas and sesame in a baking tray lined with parchment paper and toast them in a preheated oven at 180°C for about 20 minutes).
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Rinse the asparagus well, remove the hard end and peel them with a potato peeler to obtain thin layers.
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In a medium-sized saucepan, heat the wine vinegar with the oil, lemon juice, rice malt, chopped chilli and garlic, salt and pepper.
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As soon as the seasoning begins to simmer, turn it off, add the asparagus and let it soften for 5 minutes.
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Remove them, lay them on a serving plate with the chickpeas and pour a few tablespoons of the prepared dressing. Serve immediately.
