R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de personnes: 6
Temps de pr\u00e9paration : 15 minutes
Temps de cuisson : 5 minutes<\/p>\n\n\n\n
Ingr\u00e9dients :<\/strong> Pr\u00e9paration :<\/strong> Faites revenir les asperges 2 minutes dans un peu d’huile d’olive. Faites fondre les \u00e9chalotes cisel\u00e9es.<\/p>\n\n\n\n Coupez les baguettes en 3. Fendez les sur la longueur.<\/p>\n\n\n\n Mouillez la mie d’un filet d’huile d’olive. Notes : R\u00e9dacteur Jack Nombre de personnes: 6Temps de pr\u00e9paration : 15 minutesTemps de cuisson : 5 minutes Ingr\u00e9dients :2 baguettes6 \u00e9chalotes100 g de pissenlit500 g de brousse200 g d’olives noires1 citron2 bottes d’asperges sauvagesUn peu de ciboulette Pr\u00e9paration :Rincez et essuyez … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[26],"tags":[],"class_list":["post-5481","post","type-post","status-publish","format-standard","hentry","category-sandwichs-tartines"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5481","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=5481"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5481\/revisions"}],"predecessor-version":[{"id":5482,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5481\/revisions\/5482"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5481"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5481"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
2 baguettes
6 \u00e9chalotes
100 g de pissenlit
500 g de brousse
200 g d’olives noires
1 citron
2 bottes d’asperges sauvages
Un peu de ciboulette<\/p>\n\n\n\n
Rincez et essuyez les asperges. Lavez et s\u00e9chez les pissenlits<\/p>\n\n\n\n
Arrosez de jus de citron. Salez et poivrez. Cuisez encore 3 minutes.<\/p>\n\n\n\n
Garnissez de pissenlit. R\u00e9partissez les \u00e9chalotes.
R\u00e9partissez la brousse. R\u00e9partissez les asperges.
Garnissez d’olives d\u00e9noyaut\u00e9es. Parsemez de brins de ciboulette.<\/p>\n\n\n\n
<\/strong>La brousse est un fromage de brebis frais.
Vous pouvez la remplacer par du fromage de ch\u00e8vre frais<\/p>\n","protected":false},"excerpt":{"rendered":"