Peel and boil the potatoes, at the end you need to obtain * 350 g of cooked potatoes, drain it well and crush with a potato masher. In a bowl, stir eggs, add yogurt, potatoes, lemon juice, hemp seeds, thyme, salt, pepper and mix. Add the sifted oatmeal flour and baking powder, stir a little in order to mix the ingredients. Heat the waffle iron plate, soak a paper towel with oil and pass it on both sides of the plate, quickly put a couple of spoonfuls of dough inside and close. Cook a few minutes or until it’ll become golden brown. Pick up the waffles by helping you with kitchen tongs, re-oil the plates and continue until the batter is finished. Meanwhile, in a pan, heat two spoonfuls of oil and brown the sliced spring onions until them are soft, remove from the pan and put it apart. In the same pan put the asparagus with garlic, add a cup of water and cook for about ten minutes adding some water if necessary, at the end of cooking there will be no liquid left. Remove from heat, add the cooked onions and season with salt and pepper, add the mustard and mix gently. Serve the waffles with the asparagus, complete with hemp seeds and fresh thyme.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”
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