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Vol au vent with asparagus and balsamic vinegar


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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.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan​

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