crumbly green asparagus

Ingredients for 1 servings:

• 200 g asparagus, green
• 100 g mushrooms, fresh
• 1 tsp oil (coconut oil)
• 2 apricots, fresh
• 2 tbsp hazelnut puree
• some water
• some maple syrup
• smoked salt
• chili flakes
• 1 tsp parsley, freshly chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with a fruity-nutty mushroom sauce

Peel the lower third of the asparagus and trim off any tough ends. Heat water in a pot and simmer the asparagus gently for about 10-12 minutes. It should still have some bite (I usually cut the asparagus into pieces before cooking). Clean the mushrooms and chop them finely, ideally using a food processor. Cut the apricots into very small cubes. Heat the coconut oil in a pot and sauté the chopped mushrooms until almost all the liquid has evaporated. Then add the hazelnut puree and a little water to create a creamy, slightly thick sauce. Bring back to a boil and remove from the heat. Add the apricots (I don’t cook them anymore), season with smoked salt, maple syrup, and chili flakes, and stir in the parsley.