Ingredients for 4 people:
400 g carrots
Salt
200 g green asparagus
4 tbsp olive oil
2 cloves of garlic
a little grated organic orange zest
ground pepper
a few thyme leaves
Preparation:
1. Peel the carrots and cut them into long, thin strips using a special spaghetti into long, thin strips (or cut lengthwise into thin slices and then cut into thin long strips). Blanch the carrots in salted water for about 2-3 minutes. Drain and rinse with cold water. Drain well.
2. Rinse the asparagus, cut off the lower end generously. Cut asparagus diagonally into thin slices.
3. Heat the olive oil in a pan. Fry the asparagus in it for 2 minutes. Peel the garlic and press it into the pan. Add the carrots and fry in the pan for a further 1-2 minutes, turning. Season with orange zest, salt, pepper and thyme.
Serve with freshly grated Parmesan.
Preparation time approx. 30 minutes
Nutritional values per serving approx.:
Calories: 123
Joule: 514
Protein: 1.9 g
Fat: 10.2 g
Carbohydrates: 6 g
(FoodCentrale by ddp images)
