Wash the barley and lentils separately. Boil barley for about 40 minutes and the lentils for 20. Drain both and place them in a bowl. Meanwhile put the frozen asparagus on a baking pan covered with parchment paper, add the onions cut into 4 parts and cook at 180 ° C for about 20 minutes or until cooked. Cut the avocado and take the pulp, blend it with the lime juice, vinegar, honey, salt and pepper. Mix all the ingredients together, add the spinach, avocado cream and chopped walnuts. Serve warm or cold.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”
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