Tortillas pizza-style with asparagus tips and almond – basil oil from Philippe Van den Bulck can be prepared in 25 minutes. You make this dish with Olive Oil - Hermanos Catalan, Olive Oil - Verde Salud & Red palm oil from Amanprana. This recipe from the Mexican kitchen is delicious as Lunch, Tapas & snacks, Main dishes & Quiche. It also fits perfectly in a Vegetarian, Vegan & Lactose-free diet.

Ingredients for tortillas pizza-style with asparagus tips and almond – basil oil

  • 4 tortillas
  • 100 g green asparagus tips
  • 6 tomatoes
  • 1 onion
  • 1 clove of garlic
  • 1 dessertspoon extra virgin Amanprana red palm oil
  • 2 dessertspoons whole, peeled almonds
  • 80 g basil
  • 1 dl olive oil
  • ground pepper
  • unrefined sea salt
  • 2 dessertspoons dried yeast flakes

Preparation of tortillas pizza-style with asparagus tips and almond – basil oil

Cut the tomatoes into pieces and finely chop the onion and garlic clove.Sauté the onion and garlic in the palm oil and add the tomatoes, leave this to simmer gently until the tomatoes have completely melted and the sauce is nice and thick, season with salt and pepper.Dip the basil leaves briefly into boiling water and then plunge them into ice-cold water straight away, squeeze well and mix with the olive oil.Fry the green asparagus tips briefly in olive oil until al dente.Spread the tortillas with the tomato puree and top with the asparagus tips, sprinkle with the dried yeast flakes and season with ground pepper and sea salt.Put the tortillas in the oven at 200°C for approximately 5 to 6 minutes and drizzle the basil oil on top. Serve with salad or eat as a snack.

Philippe Van den Bulck

Philippe Van den Bulck

Philippe van den Bulck is a truly creative chef specialising in vegetables. He is inspired by inspiring others with his rich cuisine. He does not use meat, just a lot of vegetables, and he is also a food stylist and writer, and has worked in many famous restaurants.Growing up in the Mechelen region, Philippe was surrounded by hundreds of gardeners around the fresh produce market of Mechelen (the famous Mechelse Veilingen). His love for vegetables started there, and it would become his passion many years later. During that time he worked at El Bulli and Le Cirque in New York, and he is also a culinary advisor to EVA (Ethical Vegetarian Alternative).