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Asparagus with sweet and sour ginger and chili sauce

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Ingredients for 2 servings:

  • 500 g white asparagus
  • 6 tbsp olive oil
  • 2 tsp fresh ginger, chopped
  • 1 tsp chili flakes
  • 1 pinch(s) ground cumin
  • 2 tsp honey
  • 2 dashes lime juice, or lemon
  • some salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

summery fresh and aromatic

Peel the asparagus spears and cook them in a pressure cooker with a little salt. For the sauce, heat the oil in a small pan, add the chili and cumin, and continue heating until the oil turns reddish. Reduce the heat and add the ginger, tossing briefly. Add the honey and mix (be careful, if it gets too hot, the sugar can caramelize—this shouldn’t happen), and add two squeezes of lime or lemon juice. Arrange the asparagus spears on plates and pour the sauce over them. This is delicious with potatoes. If you like to dip them, we recommend making 1.5–2 times the amount of the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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