Servings:
4
Prep time:
20
Cooking time:
25
INGREDIENTS
- - 500 g of white asparagus
- - 400 g tomatoes, peeled
- - 250 g of quinoa
- - 100 g of pesto
- - 40 g flaked almonds
- - 2 shallots
- - 1 teaspoon grated lemon peel
- - extravirgin olive oil
- - salt
INSTRUCTIONS
- Rinse the quinoa in a fine mesh strainer to remove any residual traces of saponin. Transfer it in a pot and add it to 600 ml of water, bring to a boil, salt and cook for 12-15 minutes, covering only partially with a lid.
- Transfer the quinoa on a tray and fluff up with a fork, then toss with the pesto and the ground almonds, then place it in 4 ring molds with a diameter of about 13 cm lightly oiled (or in a large single mold) and store in a warm place.
- Peel the asparagus, keep the tips and cut the rest into small cubes; then cook the tipps and stems with steam for 5 minutes abundant.
- Mix the lemon zest to the creamed tomatoes. Chop the shallots very finely, saute for 5 minutes over medium-low heat along with 2-3 tablespoons of oil, add the tomatoes, lemon, salt, put on the lid and cook for 10 minutes over low heat. Add the asparagus cubes and remove from the heat after 2-3 minutes.
- Turn out the quinoa donuts on the dishes, place in the center the asparagus sauce, decorated with the tips, whole or divided, and serve immediately.
