Goal
   Objectif est de déterminer le nombre de parts possibles pour une recette en se basant principalement sur les quantités d’ingrédients et en utilisant des valeurs standards pour un adulte moyen.

    1. Analyser les quantités d’ingrédients pour estimer le nombre de portions.
    2. Prendre en compte les portions standard pour un adulte afin d’établir une estimation précise.
    3. Retourner un nombre entier correspondant au nombre de personnes pouvant être servies.

    Return Format
    Renvoies un objet JSON strictement respecté avec cette structure :
    json
    {
    "data": <nbPersons>
    }
    - nbPersons doit être un entier positif correspondant au nombre de personnes servies par la recette.

    Warnings
    - Ne modifie pas les données d’origine, seulement extraire et estimer.
    - Ne fais pas d’ajout ou de supposition hors des quantités d’ingrédients.
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "ASPARAGUS WITH HOLLANDAISE SAUCE",
  "description": "Hollandaise is traditionally made with eggs, one of the top eight food allergens. To replace eggs, vegan versions of the classic sauce usually rely on silken tofu. However, silken tofu (which is made from soy) is also among the top eight food allergens. So I had to put on my thinking cap to adapt this recipe. I replaced the eggs and/or silken tofu with a rice milk and olive and canola oil emulsion, and added a smidgen of turmeric and a little nutritional yeast for the lovely buttercup hue and also a flavor boost. And, of course, I used lemon juice, because that zip of acidity is the backbone of all hollandaise sauces. As a bonus, this hollandaise is vegan, too, so there's no salmonella risk.",
  "ingredients": [
    "Pour la recette : ½ cup rice milk, cold, 4 teaspoons freshly squeezed lemon juice, plus more if needed, 1 tablespoon nutritional yeast, ¼ teaspoon cayenne pepper, ½ teaspoon turmeric, 1 small clove garlic, minced or pressed, ¼ teaspoon xanthan gum, 6 tablespoons olive oil, 6 tablespoons canola oil, ½ teaspoon fine sea salt, 1 bunch asparagus (about 1½ pounds)"
  ],
  "instructions": [
    "To make the hollandaise, combine the rice milk with the lemon juice, nutritional yeast, cayenne, and turmeric in a blender. Blend on high speed until the spices disperse.",
    "Add the garlic and the xanthan gum and mix on high speed until foamy.",
    "With the blender running on high speed, use a liquid measuring cup to pour the oils, a little at a time, through the hole in the lid of the blender, until the hollandaise begins to emulsify.",
    "Add the salt, taste, and adjust the salt and lemon juice to taste if desired. You'll have about 1½ cups.",
    "To make the asparagus, trim or break off the tough ends. Set up a steamer basket in a pot, fill the bottom of the pot with water, and bring to a boil over medium-high heat.",
    "Add the asparagus to the steamer basket, cover, and steam until the asparagus is bright green and tender but still somewhat crisp, 3 to 6 minutes. Thinner asparagus will cook more quickly, so keep an eye on it.",
    "Remove the asparagus from the steamer.",
    "Serve with the hollandaise drizzled over the top. Transfer the remaining hollandaise to a jar and store, tightly covered, in the refrigerator for up to 1 week. Bring to room temperature before serving."
  ],
  "author": ""
}