WITHOUT GLUTEN. PARVE. VEGAN PRACTICAL TIME 4 minutes PRESS TIME: 9 minutes COOK TIME-0 Minutes BUTTON TO USE Pressure Cook RELEASE TYPE: Quick Release ADVANCED PREPARATION It can be done in 2 days in advance for 6 Ingredients: ASPARAGUS 1 cup (236m1) of water SAUCE 10 large basil leaves 1/2 cup (120 Italian parsley leaves) 11/2 tablespoons capers, drained and rinsed 1 tablespoon fresh lemon juice, from 1 lemon 2 teaspoons Dijon mustard 1 clove garlic 2 tablespoons extra virgin olive oil 2 tablespoons of water 1/4 teaspoon fine salt, black pepper to taste
Directions This recipe works best with the thicker asparagus, as the thinner ones will be reduced to mush. Place 1 cup (256 ml) of water in the inner pot and insert the steam rack. Pile the asparagus on top, laying them in different directions. Secure the lid, making sure the steam release handle is in the Seal position. Press the pressure cook button and set the cook time to or minutes. Meanwhile, prepare the sauce. Place basil, parsley, capers, lemon juice, mustard, and garlic in a blender or food processor and process until chopped. add the oil, 2 tablespoons water, salt and pepper and process, scraping down the sides of the bowl several times and processing a little more, until obtaining a thick and creamy sauce. When cooking time is complete, turn the steam release handle to the vent position to quickly release pressure. Press Cancel and remove the cover. Remove asparagus to a large colander and rinse under cold water. Pat dry and place on a serving platter. Drizzle sauce over asparagus, a little at a time, and toss to coat. Serve at room temperature.
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