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22bfcfc5 34e8 44ab ad77 131f82647776  2016 04 13 05 11 46
The Brick Kitchen
The Brick Kitchen

Sauté asparagus and green beans in a hot pan with olive oil, salt and pepper, add finely chopped kale, thyme and a tablespoon of chopped almonds, sauté for another couple of minutes. Remove and add chopped parsley and mint, serve with avocado, feta and poached eggs.