{"id":8763,"date":"2025-05-15T17:02:41","date_gmt":"2025-05-15T15:02:41","guid":{"rendered":"https:\/\/veuveambal.iotasolutions.fr\/recipe-bean-spread-asparagus-with-mint-and-cremant-de-bourgogne\/"},"modified":"2025-08-13T14:31:42","modified_gmt":"2025-08-13T12:31:42","slug":"recipe-bean-spread-asparagus-with-mint-and-cremant-de-bourgogne","status":"publish","type":"post","link":"https:\/\/veuveambal.com\/en\/recipe-bean-spread-asparagus-with-mint-and-cremant-de-bourgogne\/","title":{"rendered":"Recipe Bean spread, asparagus with mint and Cr\u00e9mant de Bourgogne"},"content":{"rendered":"<p><b><u> <\/u><\/b><\/p>\n<ul>\n<li>\n<p>150 g cooked broad beans  <\/p>\n<\/li>\n<li>\n<p>150 g green asparagus<\/p>\n<\/li>\n<li>\n<p>A dozen mint leaves<\/p>\n<\/li>\n<li>\n<p>2 tablespoons olive oil <\/p>\n<\/li>\n<li>\n<p>2 tablespoons tahini (sesame puree) or other oilseed puree (almond, cashew &#8230;)   <\/p>\n<\/li>\n<li>\n<p>Salt<\/p>\n<\/li>\n<li>\n<p>Pepper<\/p>\n<\/li>\n<\/ul>\n<p><b>To serve  <\/b><\/p>\n<ul>\n<li>\n<p>Mixed salad shoots  <\/p>\n<\/li>\n<li>\n<p>Green asparagus head  <\/p>\n<\/li>\n<li>\n<p>Toasted bread<\/p>\n<\/li>\n<li>\n<p>Olive oil<\/p>\n<\/li>\n<\/ul>\n<p><b><u>Course<\/u><\/b><\/p>\n<ul>\n<li>\n<p>Wash and dry mint leaves.<\/p>\n<\/li>\n<li>\n<p>Wash and stem the asparagus, keeping only the tender part. Cook in simmering water for 5 minutes. They should remain firm.    <\/p>\n<\/li>\n<li>\n<p>Drain the asparagus; you don&#8217;t want too much water.<\/p>\n<\/li>\n<li>\n<p>Cut off the heads and set aside to decorate your toast.  <\/p>\n<\/li>\n<li>\n<p>Place the asparagus, cooked beans, olive oil, tahini, mint, salt and a little pepper in a blender.  <\/p>\n<\/li>\n<li>\n<p>Blend until creamy.<\/p>\n<\/p>\n<\/li>\n<li>\n<p>Spread on toasted bread slices  <\/p>\n<\/li>\n<li>\n<p>Cut the asparagus heads in half lengthways and spread them evenly over the tartines. Sprinkle with lettuce shoots and a few drops of olive oil.   <\/p>\n<p>To be enjoyed with our Cr\u00e9mant de Bourgogne  <\/p>\n<p><\/p>\n<\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>150 g cooked broad beans 150 g green asparagus A dozen mint leaves 2 tablespoons olive oil 2 tablespoons tahini (sesame puree) or other oilseed puree (almond, cashew &#8230;) Salt Pepper To serve Mixed salad shoots Green asparagus head Toasted bread Olive oil Course Wash and dry mint leaves. Wash and stem the asparagus, keeping &#8230; <a title=\"Recipe Bean spread, asparagus with mint and Cr\u00e9mant de Bourgogne\" class=\"read-more\" href=\"https:\/\/veuveambal.com\/en\/recipe-bean-spread-asparagus-with-mint-and-cremant-de-bourgogne\/\" aria-label=\"Read more about Recipe Bean spread, asparagus with mint and Cr\u00e9mant de Bourgogne\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":8135,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"footnotes":""},"categories":[248],"tags":[],"class_list":["post-8763","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/posts\/8763","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/comments?post=8763"}],"version-history":[{"count":0,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/posts\/8763\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/media\/8135"}],"wp:attachment":[{"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/media?parent=8763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/categories?post=8763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/tags?post=8763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}