Green asparagus with fan potatoes, carrot salad and basil sauce

Ingredients for 2 servings:

• 3 large carrots
• 1 apple
• 1 half onion(s), red
• 1 tbsp apple cider vinegar
• 1 tbsp sesame seeds
• 2 tbsp rapeseed oil
• 1 pinch(s) brown sugar
• 400 g asparagus, green
• ½ orange(s)
• 20 g butter substitute, in small pieces
• 1 tsp chervil, dried
• 5 potatoes
• 5 tbsp olive oil
• 150 g soy cream fraîche (crème fraîche alternative)
• 100 ml cream substitute
• 30 g basil
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 20 minutes

vegan

Peel the carrots and apple, and peel the onion. Coarsely grate the carrots and apple into a bowl and immediately toss with the apple cider vinegar to prevent browning. Finely chop the onion, toss with the remaining ingredients, and season with salt. Cover and refrigerate overnight. Preheat the oven to 200°C (top/bottom heat). Wash and dry the potatoes thoroughly. For a fan-shaped effect, place the potatoes on a tablespoon and then cut into them about 0.5 cm apart. Place in the small baking dish, brush with olive oil, and season with salt. Place the potatoes on the middle rack of the hot oven for 45-50 minutes. When the potatoes begin to open, drizzle some of the olive oil from the dish over them. Wash and dry the asparagus and orange. Trim the ends of the asparagus and peel the bottom quarter. Cut half of the orange into thin slices. Now spread the asparagus on two sheets of baking paper, season with salt, and sprinkle with chervil. Arrange pieces of butter and orange slices on top. Twist each sheet of baking paper together like a candy wrapper and tie with string. Add the asparagus to the potatoes and bake in the hot oven for 25-30 minutes. Finely blend all the ingredients for the basil sauce and season with salt and pepper.