In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Q: Shake tequila, lime, agave and acai vigorously with ice. Strain into glasses and top with champagne. Garnish with lime.

A: tequila, lime juice, syrup, acai pulp, champagne, lime slices
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Q: Preheat oven to 400 degrees F (200 degrees C)., Place the beets, apples, and fennel in a large roasting pan. In a small bowl, mix together the honey Dijon salad dressing, apple cider vinegar, olive oil, salt, and pepper. Pour the dressing mixture over the beets, apples, and fennel and mix well., Roast in the oven for 1 hour or until the beets are tender.

A: beets, apples, fennel, honey, apple cider vinegar, olive oil, salt, ground black pepper
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Q: In a medium saucepan, make chicken stock by boiling 1 lt water with the cube of chicken bouillon., Add the peas and cook for 15 minutes until tender., In a blender, beat the peas, gradually adding the broth until desired consistency. Add the cream and keep blending until smooth, for 5-6 minutes., Check the seasoning and set aside., Rinse the asparagus under cold water., Using a mandolin, slice them thinly lengthwise., In a pot of salted boiling water, cook the sliced asparagus for 2 minutes., Drain and place them under cold water to stop the cooking process., Peel the prawns and remove the back vein., Prick prawn with toothpick so it does not curl up while cooking., Cut the bread into small cubes. Heat the olive oil in a frying pan, and brown the bread cubes in it., Add the prowns and brown them lightly, once cooked remove the skewers., To serve, pour the soup into bowls, place 2 sliced asparagus froming a cross, then top with a prawn in the center., Add the pea soup, croutons and dill. Finish wit a sprinkle of Espelette pepper.

A:
chicken bouillon, frozen peas, sour cream, green, prawns, black bread, olive oil, dill, Espelette pepper
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