Suggested pairing: The Vinum Pecorino Terre di Chieti IGP

Preparation time: 35 minutes

Ingredients (for 4 persons):

For quinoa and asparagus balls:

  • Quinoa (200 gr)
  • Asparagus (50 gr)
  • Eggs (2)
  • EVO (3 spoons)
  • Salt
  • Black pepper
  • Turmeric (2 spoons)
  • Bread crumbs (50 gr)
  • Chopped pistachios (20 gr)

For mint and basil sauce:

  • Mint (1 bunch)
  • Basil (half bunch)
  • Black pepper
  • Cocconut milk (70 gr)
  • Almonds (20 gr)

 

 

Preparation:

For quinoa and asparagus balls:

  1. Wash very well the quinoa
  2. Add the quinoa to boiling water and continue cooking for 20 minutes. Drain and allow to rest for 10 minutes
  3. Cut the asparagus in small piecies
  4. Preheat the oven to 200 °C/390 °F. In a large bowl combine the quinoa with asparagus, extra vergin olive oil, salt, black pepper, turmeric, bread crumbs and chopped piastachios
  5. Using your hands shape 3,5 cm diameter balls
  6. Bake the balls for about 10 minutes at 180 °C/360 °F

For mint and basil sauce:

  1. Wash the mint and basil under cold water
  2. Put in the mixer all the ingredients