Servings:
6
Prep time:
30
Cooking time:
15
INGREDIENTS
- - 250 g of boiled chickpeas
- - 200 g of couscous
- - 12 green asparagus
- - 1 avocado
- - 1 lemon
- - 12 threads of chives
- - beer
- - Extra virgin olive oil
- - salt
- - pepper
- - curry
- - tomato
INSTRUCTIONS
- Pour the couscous in a bowl of 400 ml of lightly salted boilingwater, cover and let swell for 5 minutes.
- Blanch the asparagus in salted water for 3 minutes. Drain them in ice water then dry them well.
- Mash the beans with a fork, mix with the couscous, a tablespoon of oil, the grated rind of half a lemon, a couple of teaspoons of curry and a sprinkling of salt and pepper. You have to obtain a dough of good consistency, similar to that for meatballs. If too compact add a little water; if too soft, redo it and add more couscous.
- Cut the asparagus in half lengthwise, put aside the tips and coarsely chop the rest. Sautè the chopped stems in a pan with a teaspoon of oil for a few minutes (must remain crunchy), simmer with a bucket of beer. Salt them slightly and then stir in the mixture.
- Divide the dough into 12 equal parts and cut the medallions. Press on each 2 half asparagus tips.
- Prepare the sauce by blending the peeled avocado with the juice of half a lemon, chives, a pinch of salt and a tablespoon of oil. Cover it and store in refrigerator until ready to serve.
- Lightly oil a frying pan and golden the medallions 2-3 minutes per side. Serve hot, accompanied by an avocado sauce and a salad of tomatoes or other vegetables.
