Green asparagus with parsley crumbs

Time

45 min

SErves

Calories

491 kcal

Carbs

46g

Protein

11g

Fat

27g

Ingredients

For the asparagus with parsley crumbs

500 g of green asparagus – cut off the woody part; peel the end
80 g wholemeal GF bread – crumbled
1 tbsp peanut oil, heat-resistant
1 tbsp fine yeast flakes
4 tbsp chopped parsley
½ organic lemon – of which 1 teaspoon zest

For the sauce

300 ml asparagus cooking water
100 ml soy cream
2 tbsp sesame oil, toasted
½ lemon – of which 2 tablespoons juice
6 tbsp tamari (wheat free soy sauce)
2 ½ tbsp yacon syrup
2 tbsp fine yeast flakes
3 teaspoons of potato starch
Crystal salt and pepper from the mill

Instructions

Nice recipe for a side dish with any winter meal. This tangy version of an old favourite is perfect for a Sunday Lunch. A nice portion of roasted eggplant topped with cauliflower hummus would make this dish sing! For those of you who enjoy the odd Roast dinner, this is the perfect dish to complement the roast Pumpkin and Parsnip. We have given the green asparagus a spicy, lemony-fresh sauce. It was topped with delicious parsley crumbs.

Step 1

For the parsley crumbs, heat a pan without adding any fat and steam the bread crumbs in it for about 3 minutes until they have turned a little colour. Then add the parsley and sauté briefly.

Step 2

Drizzle with 1 tablespoon of peanut oil, fold in 1 tablespoon of yeast flakes and fold in the zest.
Season with salt and pepper, then transfer to a plate and set aside.

Step 3

For the asparagus, fill a pot with water, bring to the boil and season with salt. In the meantime, mix all the ingredients for the sauce – except for the asparagus cooking water – in a bowl.

Step 4

Put the asparagus in the boiling water and cook for about 4 minutes.
Then remove with a slotted spoon and place in a colander to drain.

Step 5

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

Step 6

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

Tip: Excellent with some boiled or baked potatoes.

Updated on: 20 Jan, 2025

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