Verrines of asparagus and peppers
- 3 Grilled red pepper
- 3 Grilled yellow pepper
- 1 barrel Asparagus verte
- 2 Natural yogurt
- 1 clove Ail
- 8 strands Chopped chives
- 1 C. coffee Leafy thyme
- 1 trait Olive oil
- Lemon juice
- Salt and pepper
- Peel and seed the roasted peppers. Cut into strips, put in a dish and sprinkle with chopped garlic and thyme. Add salt and pepper. Sprinkle with olive oil and marinate for 30 minutes.
- Meanwhile, peel the asparagus, bind them and immerse them in a pot of salt water. Cook them 20 min.
- Drain the asparagus. Cut them into small pieces. Mix with the peppers.
- Pour the yogurts in a bowl with the lemon juice and chives. Add salt and pepper. Mix well. Assemble the verrines alternating vegetables and yoghurt sauce. Serve chilled.