Preparation: 40 min.
Ingredients for
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6 asparagus, white
12 asparagus, white
18 asparagus, white
24 asparagus, white
30 asparagus, white
36 asparagus, white
42 asparagus, white
48 asparagus, white
54 asparagus, white
60 asparagus, white
1 tablespoon of hazelnut oil
2 eetlepels hazelnootolie
3 tablespoons of hazelnut oil
4 tablespoons of hazelnut oil
5 tablespoons of hazelnut oil
6 tablespoons of hazelnut oil
7 tablespoons of hazelnut oil
8 tablespoons of hazelnut oil
9 tablespoons of hazelnut oil
10 tablespoons of hazelnut oil
0.5 clove of garlic
1 clove of garlic
1.5 cloves of garlic
2 cloves of garlic
2.5 cloves of garlic
3 cloves of garlic
3.5 cloves of garlic
4 cloves of garlic
4.5 cloves of garlic
5 cloves of garlic
20 g pine nuts
40 g pine nuts
60 g pine nuts
80 g pine nuts
100 g pine nuts
120 g pine nuts
140 g pine nuts
160 g pine nuts
180 g pine nuts
200 g pine nuts
1 shallot
2 shallots
3 shallots
4 shallots
5 shallots
6 shallots
7 shallots
8 shallots
9 shallots
10 shallots
2 sprigs of thyme, fresh
4 sprigs of thyme, fresh
6 sprigs of thyme, fresh
8 sprigs of thyme, fresh
10 sprigs of thyme, fresh
12 sprigs of thyme, fresh
14 sprigs of thyme, fresh
16 sprigs of thyme, fresh
18 sprigs of thyme, fresh
20 sprigs of thyme, fresh
1 bunch of watercress
2 bunches of watercress
3 bunches of watercress
4 bunches of watercress
5 bunch of watercress
6 bunch of watercress
7 bunches of watercress
8 bunches of watercress
9 bunches of watercress
10 bushels of watercress
1 piece of monkfish
2 pieces of monkfish
3 pieces of monkfish
4 pieces of monkfish
5 pieces of monkfish
6 pieces of monkfish
7 pieces of monkfish
8 pieces of monkfish
9 pieces of monkfish
10 pieces of monkfish
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About this recipe
For when it can be a little "fancy.
You can read the full recipe on page 194 from Puur Pascale
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