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Cintas de espárragos blancos y verdes con huevos y tapenade
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Ingredients
- 1 lata pequeña de filetes de anchoa en aceite (aprox. 45 g)
- 60 g de aceite de oliva y un poco más para engrasar
- 100 g de aceitunas negras sin hueso
- ½ - 1 diente de ajo
- 50 g de alcaparras
- 15 g de zumo de limón
- ½ cucharadita de tomillo seco
- 3 pellizcos de pimienta molida
- 200 - 250 g de espárragos blancos frescos gruesos
- 200 - 250 g de espárragos verdes frescos gruesos
- 2 pellizcos de sal
- 4 huevos
- 250 g de agua
- Nutrition
- per 1 ración
- Calories
- 1380 kJ / 330 kcal
- Protein
- 12.9 g
- Carbohydrates
- 3.5 g
- Fat
- 29.4 g
- Saturated fat
- 4.9 g
- Fiber
- 3.7 g
- Sodium
- 1895.6 mg
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