Mary Miso - Recipes for every day - Cookbooks
Avocado dip:
2 avocados
150g greek yogurt
⅓ bunch of dill
juice of ½ lemon
salt and pepper
Aspargus frittata:
1000g green aspargus
2 spring onions, cut in rings
1 tea spoon curry powder
salt and pepper
2 table spoons olive oil
4 table spoons plain flour
1 bunch of chives, finely chopped
80g of sbrinz cheese
3 eggs
oil for frying
50g purslande
Avocado dip:
Peel the avocado, cut into half and cut out the kernel. Mix avocado with the rest of the ingredients. Season with salt and pepper.
Aspargus frittata:
Cut off ends of the aspargus and cut into thin strips. Mix aspargus, spring onions, curry powder, salt and pepper. Heat in hot olive oil. Let cool.
Add flour to the aspargus. Add chive, cheese and whisked eggs.
Fry frittata 2 minutes on both sides in hot oil. Take out of the pan and let drip off on paper towel.
Serve with avocado dip and purslane.
Sbrinz is a swiss hard cheese that tastes similar to parmesan.
