|200 g||pumpernickel (or other dark bread)|
|100 g||green asparagus|
The rustic flavor of this vegetable dish is accompanied well by a fruity multivitamin juice. Together they create an unbeatably healthy combination.
Preheat the oven to 60°C/140°F. For the edible earth, mix pumpernickel with nutmeg, salt, and pepper in a food processor.
Next, put the bread crumbs on a lined baking sheet and bake in a preheated oven at 60°C/140°F for approx. 30 min. until dried.
Meanwhile, for the dip, quarter an avocado, remove the pit and the skin.
Now, puree the avocado with lemon juice, salt, and pepper in the food processor. Cut the cilantro into fine strips and fold into the avocado mixture.