Green asparagus with ginger carrot purée

2020-04-12 16:11:45

I prepared a very aromatic meal for supper this evening – green asparagus with ginger carrot purée. The spiciness of the ginger carrot purée is soothed by the mint-flavoured rice, which owes its refreshing taste not only to the fresh mint, but also to such seasonings as the lemon grass and the lemon pepper. Obviously, the dish is completed with the green asparagus sprinkled with roasted almond flakes, which give a nice crispiness to the dish. Such a supper is a real feast for the senses and a great alternative to sandwiches. Admittedly, sandwiches are prepared faster, but this dish does not require a lot of time, and the culinary game is worth the candle.

ingredients

for 2 people

350 g green asparagus
juice of half a lemon
1/2 teaspoon salt
a handful of almond flakes for garnish and crispiness

ginger carrot purée:

4 carrots (500 g)
1 parsley root (50 g)
1 small onion
2-3 cm fresh ginger
2 garlic cloves
1 tablespoon lemon juice
a large pinch of salt
a large pinch of herbal pepper or black pepper
2 tablespoons mix of dried vegetables
rapeseed oil for frying

mint-flavoured rice:

200 g rice - this time I have chosen the white long grain rice
10 or more mint leaves
5 tablespoons rice cream
a few drops of lemon juice
1 level teaspoon lemon grass
a large pinch of salt
a pinch of turmeric (optional)
lemon pepper to serve

recipe

ginger carrot purée:

Wash, peel and cut the carrots and the parsley root into quite thick pieces. Cook them in salted water until tender with a pinch of pepper and 2 tablespoons mix of dried vegetables. In the meantime peel the onion, garlic and ginger, chop and brown them lightly with rapeseed oil. When the vegetables are cooked, strain the water, put the browned onion, garlic and ginger into the pot, add lemon juice and blend everything to a smooth purée. Season with salt and pepper if necessary.

mint-flavoured rice:

Rinse and cook the rice in salted water with lemongrass and turmeric (optional, for colour) until tender. Wash and chop the mint leaves, then mix it with the rice cream and lemon juice. When the rice is tender, add the mint sauce and mix precisely with the rice. Put the rice equally on two plates and sprinkle with lemon pepper.

green asparagus:

Wash the asparagus and remove its woody ends. Then cook the asparagus for a few minutes in salted water with lemon juice to keep its nice green colour. After the asparagus are cooked plunge them into an ice bath for a few seconds – that will also help to keep the colour. Sprinkle the asparagus generously with crispy almonds roasted previously in a dry pan.