Parsley Crusted Asparagus

Time

45 min

SErves

2

Calories

491 kcal

Carbs

46g

Protein

11g

Fat

27g

Ingredients

For the asparagus with parsley crumbs

  • 500g of green asparagus – cut off the woody part; peel the end
  • 80  wholemeal spelt bread – crumble
  • 1 tbsp peanut oil, heat-resistant
  • 1 tbsp yeast flakes
  • 4 tablespoons chopped parsley
  • 1/2 organic lemon – of which 1 teaspoon zest

For the sauce

  • 300ml asparagus cooking water
  • 100ml soy cream
  • 2 tablespoons sesame oil, roasted
  • 1/2 lemon – of which 2 tablespoons juice
  • 6 tbsp tamari (soy sauce)
  • 2 1/2 tbsp yacon syrup
  • 2 tbsp yeast flakes
  • 3 tsp potato starch
  • Crystal salt and pepper from the mill

Instructions

Try this delicious asparagus recipe with a spicy lemony-fresh sauce and topped with flavorful parsley crumbs. Quick and easy to make, it’s perfect for a healthy weeknight dinner.

Step 1

For the parsley crumbs, heat a pan without adding fat and sauté the bread crumbs in it for approx. 3 mins. until they have got some color.

Then add the parsley and sauté briefly.

Drizzle with 1 tablespoon of peanut oil, 1 tablespoon of yeast flakes and fold in the zest.

Season with salt and pepper to taste, then transfer to a plate and set aside.

Step 2

For the asparagus, fill a pot with water, bring to a boil and salt.

Step 3

In the meantime, mix all the ingredients for the sauce – except the asparagus cooking water – in a bowl.

Step 4

Add the asparagus to the boiling water and cook for approx. 4 mins.

Then remove with a slotted spoon and place in a colander to drain.

Put 300ml of the asparagus cooking water in a saucepan and bring to the boil together with the mixed sauce ingredients.

Then season with salt and pepper.

Step 5

Arrange the asparagus on a serving platter, drizzle with the sauce and serve sprinkled with the parsley crumbs.

Tip: You can also enjoy boiled potatoes or our delicious potato wedges.

Green Asparagus
©ZDG/nigelcrane

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The Whole Vegetable
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The Whole Vegetable
A beautiful compendium of seasonal recipes to celebrate our most versatile, vibrant and sustainable ingredient – the vegetable. The Whole Vegetable is packed with thoughtful recipes for every season, to ensure that nothing in your kitchen goes to waste.

The Asparagus Festival Cookbook
Casual fans are destined to become ardent aficionados of this vitamin-rich, mineral-packed, high-fiber, low-sodium, distinctly flavorful, and amazingly versatile vegetable.

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