Almond Lemon Crumble & Asparagus
Almond Lemon Crumble & Asparagus
Recipe / STONEY CREEK OIL
Servings
2
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 4 tbsp crushed almonds
- 2 tbsp parmesan
- 20 sage leaves
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ clove crushed garlic
- 1 tsp Stoney Creek Organic Flaxseed Oil
- Pinch salt
- 1 bunch asparagus
Method
- Combine all ingredients except the asparagus in a food processor and whiz until finely chopped.
- Steam fresh asparagus for 5 mins and serve with quark mayo and almond lemon crumble.
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