Do you want to put an original snack on the table? These skewers are tasty and look great on the table.
The last skewer you see in the photo are coconut roots. Curious how you prepare it? The recipe can be found on page 95 in the February issue of Santé.
snack for 4 people
30 minutes preparation time
Ingredients
Preparation method
Cut the asparagus in half at an angle – the bottom ends are not used in this recipe. Boil the asparagus in water with some salt and the sugar for 10 minutes. Make a dressing of the lemon juice, oil, salt and pepper. Drain the asparagus and shock them under the cold tap. Pat the asparagus dry and stick them on the skewers. Place them on a flat plate and drizzle the dressing over them. Let marinate for 10 minutes. Grate the cheese finely over a second plate. Roll the asparagus skewers in the Parmesan until they are coated all over. Serve immediately.
snack for 4 people
40 minutes preparation time
Ingredients
Preparation method Boil the corn on the cob for 8-10 minutes. Drain well. Place the cornflakes in a plastic bag, seal it and crush the cornflakes into crumbs. Remove the seeds and finely chop the red peppers. Mix the breadcrumbs with the red pepper and cornflakes in a bowl.
Heat the frying oil in a frying pan or wok. Beat the eggs with 3 spoons of water and some salt in a deep plate. Sprinkle the flour on a flat plate. Dip the corn on the cob in the flour, shaking off the excess. Then roll them in the beaten egg and press the corn cobs firmly into the breadcrumbs. Fry the breaded corn on the cob in batches until golden brown in the hot oil. Drain on kitchen paper and stick the corn cobs on skewers.
