Recipes

Directions

Cut chicory into quarters, wash and drain (reserve).

For the sauce:
− Peel and cut the asparagus into pieces.
− Pour yogurt, asparagus, a pinch of sugar and salt, plus 2 tablespoons of olive oil into a blender glass or bowl.
− Blend everything until being a homogeneous mixture obtained and pass the sauce through a strainer or chinois, add a few drops of lemon and mix.

Peel the apple and cut into pieces.

Mix the sauce with the apple.

Fill the chicory with the mixture

Serve the stuffed chicory decorating them with blueberries.