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Espárragos blancos con emulsión de cilantro y berberechos
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Ingredients
- 100 - 120 g de berberechos al natural (en conserva)
- 500 g de espárragos blancos (en conserva) gordos (1 tarro)
- 1 cucharada de mayonesa
- ½ diente de ajo
- 15 - 20 g de cilantro fresco y un poco más para decorar
- 30 g de pimiento verde italiano en trozos
- 40 g de aguacate
- 10 g de vinagre de jerez
- 1 pellizco de sal
- 60 g de aceite de oliva virgen extra
- 3 tomates cherry en dados de 5 mm
- piel de lima rallada
- Nutrition
- per 1 ración
- Calories
- 624 kJ / 149 kcal
- Protein
- 4.1 g
- Carbohydrates
- 5.4 g
- Fat
- 13.2 g
- Saturated fat
- 1.8 g
- Fiber
- 2.4 g
- Sodium
- 277.5 mg
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