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Fried asparagus with feta cheese and gremolata yogurt
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International
SwedenFried asparagus with feta cheese and gremolata yogurt
We love asparagus! Together with green onions, it is fried in oil. An incredible gremolata yoghurt is served with it, where the flavorings are lemon, parsley and garlic. Cook some couscous, sprinkle on crumbled feta cheese and pumpkin seeds and dinner is served.
Ingredients
Pull out and measure what you need before you start cooking.
- 1/2 lemon
- 1/2 pack fresh parsley (each 20 g)
- 1 clove of garlic
- 1 tbsp olive oil
- 2 dl matyogurt
- salt
- pepper
- 4 port couscous or other grits
- 1 bag of green onions (each 125 g)
- 2 packs of green asparagus (each 250 g)
- 1 tbsp olive oil
- 150 g feta cheese
- 1/2 dl pumpkin seeds
- 65 g baby spinach
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Gremolata yogurt: Tear the outermost peel from the lemon and chop the parsley.
- 2
Mix lemon peel and parsley with pressed garlic and olive oil.
- 3
Turn the yogurt over and season with lemon juice, salt and pepper.
- 4
Cook the couscous according to the instructions on the package.
- 5
Trim the green onions and asparagus and fry them in the oil in a frying pan, season with salt and pepper.
- 6
Crumble the feta cheese and sprinkle it and the pumpkin seeds over the asparagus and serve with couscous, spinach and yogurt.
Serving profile
At a glance
14 ingredients and 6 steps from prep to serving.
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Source
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Recipe source: Ingredienser och tillagningssteg verifierade mot strukturerad Recipe-data från ICA Köket. Original link
Recipe image: ICA Köket. Källbild används endast som verifieringsreferens. Liveytor visar enbart egna receptbilder.
Image type: standard image.
Image source: View original
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