Vol au vent with asparagus and balsamic vinegar
Vol au vent con asparagi e aceto balsamico
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For 12 vol au vent
12 vol au vent vegan
200 g of fresh asparagus
80 g of mayonnaise vegan
1 tablespoon of extra virgin olive oil
1 tablespoon balsamic vinegar
salt to taste.
Peel the asparagus by removing the toughest part of the stem and keeping aside a dozen of the most tender bits.
Steamed asparagus and cook the rest when they are soft mix with the oil, balsamic vinegar and a pinch of salt.
To finally add mayonnaise michiandola well with the puree of asparagus, so fill up the vol vent decorated with the tips you have kept aside.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
