Asperges vertes avec jambon de Parme croquant et Parmesan

Ingredients

  • 24 asperges vertes
  • 100g de roquette
  • 50g de margarine
  • 8 tranches de jambon de Parme/jambon cru
  • 2 tranches de pain complet
  • 30g de parmesan
  • 4 cuillères à soupe d'alternative végétale au yaourt Nature Sans Sucres Alpro
  • 10g de parmesan râpé
  • 2 cuillères à café de moutarde
  • Le jus et le zeste d'un citron vert
  • Quelques gouttes d'huile de truffe
  • Du poivre fraîchement moulu et du sel

Preparation

  1. Commence par le commencement en préchauffant le four à 200°C. recouvre ta plaque de cuisson de papier sulfurisé, mets-y les tranches de jambon et enfourne-les pendant 20 minutes jusqu'à ce qu'elles soient super-croquantes.
  2. Émiette ton pain et mélange la chapelure obtenue à une cuillère à soupe de margarine. Fais cuire la mixture au four jusqu'à ce que ce soit doré. Passons aux asperges ! Nettoie et épluche-les pour en retirer la partie dure et épaisse. Enfourne-les avec la margarine restante jusqu’à ce qu’elles soient cuites mais légèrement fermes et assaisonne avec du poivre fraîchement moulu.
  3. C'est au tour de la sauce : mélange l'alternative végétale au yaourt Nature Sans Sucres Alpro, les 10g de parmesan râpé, la moutarde, le jus et le zeste de citron, poivre et sel.
  4. Sers les asperges cuites agrémentées de parmesan émietté, du jambon séché et de la roquette. Verse un filet de sauce par-dessus et finis par quelques gouttes d'huile de truffe, de miettes de pain et d'une pincée de sel.
00D8E20B-CBF0-4F46-AEF1671B80F6BA25<br>alpro-nl-fr-de-2025-soya-500g-plain-nosugars-pbay<br>80004649

Vous aimerez aussi

B0A40765-602E-40E8-A9D8B0F0F42308E4<br>A_NA_NA_Master_Recipe_Image_mediterraneanquichepackshot___GreekStyle_NA_Soy_NA_Pot_400g_HR_horizontal.tif<br>Colourful Mediterranean Quiche A quick and easy quiche packed with flavour, with Alpro Plain Soya alternative to Greek Style yogurt 1 pack ready-made short crust pastry, chilled 400g Alpro Plain Soya alternative to Greek Style yogurt 1 courgette 1 sweet red pepper 125g cherry tomatoes 3 eggs 2 tbsp red pesto 40g Parmesan, grated Alpro Margarine for Baking and Frying Handful of fresh basil Nutmeg Freshly ground pepper and salt "1. Preheat the oven to 180ºC and get a 10” loose bottomed, fluted flan tin out and prepped ready. 2. Make your quiche filling. Chop the courgette and sweet peppers. Heat a little Alpro Margarine for Baking and Frying in a skillet and fry the veg for about five minutes. Season with pepper and salt. Put the Alpro Plain Soya alternative to Greek Style yogurt and the three eggs in a bowl and whisk well. Add half the grated Parmesan and a few chopped basil leaves. Stir and season with nutmeg, freshly ground pepper and salt. Cut the cherry tomatoes in half and put to one side. 3. Now for the case. Remove the pastry dough from the fridge and roll it out on a clean, floured surface. Position over the tin and ease it in gently, pressing against the base and sides to get a good fit. Trim off any excess from around the top. Prebake if necessary, according to the instructions on the pack. 4. And… assemble. Brush the pastry base with the pesto and spread the cooked veg over the top. Pour over the cheesy Alpro mixture and sprinkle with the rest of the grated Parmesan cheese. Cover with the halved cherry tomatoes and bake for about 45 minutes until golden-brown. Slice into segments and serve with fresh basil leaves and a green salad. Bright, vibrant and full of Mediterranean sunshine. "

Délicieuse quiche Méditerranéenne
D2B17B9E-D935-4297-B8DED98B575F2B5C<br>A_NoSugars_NA_Master_Recipe_Image_vegetablelasagna___Drinks_Unsweetened_Soy_NA_TetraUHT_1l_HR_horizontal.tif<br>Mean Green Veggie Lasagne Easy-peasy pasta layers with creamy veg and Alpro Soya Unsweetened Drink "250ml Alpro Soya Cuisine 150ml Alpro Soya Unsweetened Drink 1 shallot 2 courgette 2 leeks 2 cloves of garlic Tarragon 200g spinach 1/2 lime 250g mozzarella, grated 16 fresh lasagne sheets A pinch of nutmeg Sea salt and white pepper" "1. Preheat your oven to 180ºC. Finely dice the shallot, leeks and garlic. Thinly slice the courgette lengthwise. 2. Make the yummy sauce. Fry the shallot, garlic and leek until the shallot is translucent. Add the spinach and cook just until it’s wilted. Add the Alpro Soya Cuisine and Alpro Soya Unsweetened Drink and season with sea salt, pepper, tarragon, nutmeg and lime until it tastes just how you like it. 3. Arrange alternating layers of sauce, lasagne leaves, zucchini slices and half the mozzarella in a baking dish and scatter the rest of the mozzarella over the top. 4. Bake on the middle rack for about 30 minutes until golden brown and bubbling. An easy win dinner that’s sure to be a family favourite! "

Lasagnes végétariennes aux légumes verts
3C591269-63AC-479C-B7D114872AA634BC<br>A_NA_NA_Master_Recipe_Image_pastaspinachmushroom___GreekStyle_NA_Soy_NA_Pot_400g_HR_horizontal.tif<br>Mushroom & Spinach Tagliatelle Mama mia! Perfect pasta with Alpro Plain Soya alternative to Greek Style yogurt "375g tagliatelle pasta 400ml Alpro Plain Soya alternative to Greek Style yogurt 1 large white onion, finely chopped 2 Portobello mushrooms or Paris mushrooms, sliced 250g of fresh spinach 1 cube vegetable stock 1 tbsp olive oil Ground pepper & salt" "1. Quick, simple, 100% plant-based. In a large pan, add half of the vegetable stock cube to boiling water. Throw in the pasta and cook ‘al dente’, drain but keep the water. 2. Meanwhile fry the onion and mushrooms, season with pepper and salt. 3. Add the Alpro Plain Soya alternative to Greek Style yogurt, 300ml of the boiled water from the pasta and the other half of the vegetable stock cube. Stir until creamy, then add the spinach. That’s sauce sorted! 4. As soon as the spinach has wilted, stir in the cooked pasta and add more pepper and salt to taste. Serve with a little extra spinach if you like. Buon Appetito! "

Tagliatelles champignons & épinards
65EFC580-353B-49C9-892E5D5DF2046DE1<br>A_NA_NA_Master_Recipe_Image_scampicurrydressing___PBAY_NA_Soy_NA_Pot_500g_HR_horizontal<br>Scampi Salad with a Summer Curry Dressing A summery salad with a twist, and Alpro Simple Plain "For the salad: 400g uncooked peeled prawns 150g mixed leaf salad (e.g. red beet leaves, rocket, mustard, lettuce) 50g radish sprouts 2 large sweet potatoes (+/- 400 g) 2 large apples 1 red onion 1/2 lemon A few sprigs of parsley A few sprigs of mint 1 tbsp of lemon olive oil or extra virgin olive oil Salt and pepper For the dressing: 125g Alpro Simple Plain 1 tbsp of apple cider vinegar or lemon juice 1 tsp mild mustard 1 tsp extra virgin olive oil 1 tsp curry powder Salt Freshly ground pepper" "1. Make the deliciously aromatic curry dressing first so the flavours have time to mingle. Blend together the Alpro Simple Plain with the apple cider vinegar, mustard and olive oil. Season the mixture with salt, pepper and curry powder, to taste. You’re done. 2. Preheat the oven to 200 °C. Peel the sweet potatoes and cut them into chunky chunks. Arrange on a baking tray and sprinkle with the olive oil, salt and pepper and cook until just ‘al dente’ for 20 -25 minutes. 3. Season the peeled prawns with salt and pepper. Then you can grill them or cook them along with the sweet potatoes in the oven. Keep them warm until you’re ready to serve. 4. Dice the apple and sprinkle with lemon juice. In a large salad bowl, toss together the leaves, chopped herbs, sweet potato and apple. Serve with the curry dressing and grilled prawns. Yay! It’s summer all year round with this sweet and spicy take on a classic prawn salad."

Salade de Langoustines au Curry
B51CF799-624E-4F04-8D9F6239A15CBA6C<br>A_NA_NA_Master_IG_Image_vegetablestewpackshot___GreekStyle_NA_Soy_NA_Pot_400g_HR_1x1.tif<br>Vegetable Stew Warm up with this wholesome, hearty stew made with Alpro Plain Soya alternative to Greek Style yogurt "220g Alpro Plain Soya alternative to Greek Style yogurt 600ml water 900g vegetables: potato, pumpkin and sweet potato 200g spinach 2 onions 2 garlic cloves 4cm ginger, grated ½ red chilli pepper (optional) 500ml tomato passata 1 ½ tbsp garam masala or ras el hanout 1 tbsp curry powder 1 tsp turmeric 1 lime, juice Fresh coriander 2 tbsp olive oil or coconut oil Salt & pepper" "1. First peel the veggies and cut into equal sized chunks. Finely chop the onion and chilli; grate the ginger and crush the garlic. 2. Next, heat the oil and fry onion, garlic, ginger and chilli until the onions are translucent. Add the spices and cook for 1-2 minutes, stir-frying to release all the wonderful aromas. Add all the veggies (except the spinach), tomato passata, water and coriander. 3. Let it simmer for 20-30 minutes on a low heat, stirring frequently until the potatoes are soft. Now add the spinach and Alpro Plain Soya alternative to Greek Style yogurt and simmer for a further 2 minutes just to wilt the spinach. 4. Season with salt and a little lime juice. Serve steaming hot, sprinkled with a few extra fresh coriander leaves if you like. A super-sustaining, one pot meal in a bowl!"

Dahl de lentilles