Ceviche with asparagus

Ingredients for 2 servings:

• 800 g asparagus
• 1 garlic clove(s), finely chopped
• 80 g onion(s), red, cut into fine strips
• 1 Pepper , amount according to your taste
• 1 piece(s) ginger, about the size of a walnut, finely chopped
• 60 g red bell pepper(s), cut into fine strips
• 1 tbsp, heaped mint or parsley, chopped
• 4 tbsp lime juice
• 4 tbsp asparagus stock
• 2 tbsp rapeseed oil
• some salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

vegetarian, vegan, marinated asparagus in lime juice

Peel the asparagus and cook in lightly salted water until al dente. Then cut into approximately 2 cm long pieces. Make a marinade with the remaining ingredients and season with salt and pepper. Stir in the asparagus pieces and let marinate for about 2 hours, or overnight. Serve on a plate with a small green salad. Serve with Peruvian rolls, baked sweet potatoes, or baguette.