Ginger asparagus with raspberries and mint

Ingredients for 4 servings:

• 300 g asparagus, white
• 30 g ginger root, organic
• 2 tbsp lime juice
• 100 g sugar
• 250 g raspberries
• some lime zest
• some mint leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple and delicious

Wash and peel the asparagus, trimming the ends. Cut the stalks into roughly 2 cm pieces. Finely grate the ginger (organic ginger does not need to be peeled). Bring the lime juice to a boil with the sugar and ginger zest, then cover and simmer the asparagus for 5 to 15 minutes, depending on how bite-y you want it. In the meantime, rinse, dry, and finely chop the mint. Remove the asparagus from the liquid and set aside. Reduce the liquid to a syrupy consistency and then let it cool. Fold the asparagus back in and divide among the plates, top with the raspberries. If you like, you can also add the raspberries to the liquid, but I find the berries become too soft. Garnish the asparagus and raspberries with lime zest and chopped mint. This goes wonderfully with a scoop of ice cream; we had raspberry ice cream to match.