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Ingredients
- 30 g blanched almonds
- 25 g blanched hazelnuts
- 1 garlic clove unpeeled
- 500 g water
- 350 - 400 g green asparagus woody ends removed
- 20 g extra virgin olive oil
- 1 ½ tsp sweet paprika
- 100 g roasted red peppers, preserved drained, reserving 20 g oil, cut in pieces
- 80 g tomatoes quartered
- ½ fresh red chilli halved, deseeded (optional)
- 1 Tbsp red wine vinegar
- Nutrition
- per 1 portion
- Calories
- 222 kcal / 917 kJ
- Protein
- 6 g
- Fat
- 19 g
- Carbohydrates
- 5 g
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