Cocktail

Our favorite way to eat asparagus

For 4 people, this recipe contains:

1 bunch of green or white asparagus

200 g of butter

3 eggs

½ lemon

In +, what you will need:

Salt, pepper

A whisk

A saucepan

A bowl

Preparation:

1. Wash and peel the green asparagus. 
2. Blanch the asparagus for 5-7 minutes in boiling salted water.
3. Prepare the hollandaise sauce: squeeze the lemon, dice the butter and beat the egg yolks with two tablespoons of water.
4. Place the egg yolks with two tablespoons of water on a double boiler and whisk until you have a light, fluffy cream.
5. Add 1 dice of butter at a time and whisk well to emulsify.
6. Season with salt and pepper and add lemon juice before serving in a sauceboat or directly on the asparagus.

It's ready! 

The MagicTip: to know where to cut the bottom of the asparagus, just fold it until it breaks, the fibrous and hard part of the asparagus will remain in your hand.

Allergens: contains egg and dairy products.

Your own eggplant baba ganoush to make at home!

For 3-4 people, this recipe contains:

1 eggplant (500gr)

1 head of garlic

1 organic lemon

In addition, you will need:

salt and pepper

3 tbsp olive oil

Preparation:

1. Preheat the oven to 200°C
2. Wash and cut the eggplants in half lengthwise. Cut the flesh with a knife, taking care not to pierce the skin.
3. Place eggplants on a baking sheet lined with baking paper and drizzle with olive oil.
4. Bake for 25 to 30 minutes until golden and cooked through.
5. Remove the flesh with a tablespoon. Depending on your taste, add lemon juice, pressed garlic, olive oil, salt and pepper and spices such as cumin.

It's ready!

MagicTip: you can add 1 tbsp of tahini sauce

Allergens: contains garlic

Parmesan Twists

Perfect to complete an impromptu aperitif, these homemade twists will delight your guests.

Ingredients for 4 people:

• 1 x puff pastry
• 1 x grated parmesan cheese (100gr)
• 1 x egg

1. Roll out the puff pastry. Cover the dough with an egg yolk slightly diluted with water. Sprinkle with grated Parmesan, salt and pepper.
2. Fold your dough in half, then cut into strips about 1 cm wide. Twist each strip and place them on a baking sheet. Brush with the remaining egg yolk and sprinkle again with Parmesan cheese.
3. Bake for 10 min at 200°. Your twists should be golden brown.

To vary the twists, replace the parmesan cheese with gruyère cheese, or pesto.

Ingredients in italics are not included in the recipe but can be added to your basket.