Asparagus and radishes in tomato sauce
Instructions
Clean the asparagus, remove the hard part, clean the radishes and cut them into slices.
Cook the vegetables steam but at the tooth.
In a bowl, mix the egg yolks with mustard, orange peel, saffron, a pinch of salt; Add the yoghurt and parsley sauce, stirring constantly and adding about 2 tablespoons oil.
Serve the vegetables warm or cold, also accompanied the sauce served apart.
Ingredients and dosing for 6 persons
- 700 g of medium asparagus
- 2 bunches of radishes
- 2 egg yolks
- 1 teaspoon of mustard
- 1 teaspoon of grated orange zest
- 1 sachet of saffron
- 1 tablespoon of chopped parsley
- 1/2 jar of whole yoghurt
- 2 tablespoons of olive oil extra virgin
- Salt