{"id":2477,"date":"2016-08-31T13:40:13","date_gmt":"2016-08-31T11:40:13","guid":{"rendered":"https:\/\/www.hubertsekt.sk\/?p=2477&lang=en"},"modified":"2016-09-12T17:46:39","modified_gmt":"2016-09-12T15:46:39","slug":"asparagus-with-couscous-salad","status":"publish","type":"post","link":"https:\/\/www.hubertsekt.sk\/en\/asparagus-with-couscous-salad\/","title":{"rendered":"Asparagus with couscous salad"},"content":{"rendered":"

Couscous is a popular and very tasty food in North Africa. It is healthy and for this reason widely spread also in Europe. Asparagus and a glass of Hubert sparkling wine make the perfect duo.<\/p><\/blockquote>\n

GREEN ASPARAGUS ON BUTTER AND WINE, SERVED WITH WARM COUSCOUS SALAD OF SPRING VEGETABLES, RUCOLA, PARMESAN AND BASIL PESTO<\/strong>
\n(4 porcie)<\/p>\n

Ingredients<\/strong>:
\n600g cleaned asparagus
\n1.5 dcl white wine
\n4dcl vegetable broth
\n1 shallot
\n80g shredded carrots
\n80g sweet peas
\n80g couscous
\n20g grated Parmesan cheese
\n5g basil pesto
\n80g cherry tomatoes
\n100g rucola
\n50g butter
\n50g olive oil<\/p>\n

Preparation<\/strong>:
\nPlace cleaned asparagus in a pan with hot butter, pour 1dcl white wine, reduce, pour half the vegetable broth and boil until done. Roast the shallot on olive oil, pour 0,5 dcl white wine and reduce, add the shredded carrots, sweet peas, couscous and hot vegetable broth. Cover with lid, remove from the stove and wait 5 minutes for the couscous to be done. Add to the warm couscous grated Parmesan, basil pesto, halved and grilled cherry tomatoes and rucola dripped with lemon juice and olive oil. Stir lightly.<\/p>\n

Enjoy
\nHubert Club demi sec<\/strong><\/a> with the asparagus and the salad.<\/p>\n

Recipe by chef
\nAndrej Zedn\u00ed\u010dek<\/strong>.<\/p>\n

Video Recipe:<\/strong><\/em><\/p><\/div>\n

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