John Myers
Ingredients for 2 servings:
- 500 g asparagus
- Sea salt
- Sugar
- 1 lime(s)
- 3 tbsp oil (lemon oil)
- 1 sprig(s) coriander leaves
- 200 g sour cream
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Fresh asparagus dish, also suitable as a starter for a menu
Peel the asparagus and trim off the woody ends. Then slice the asparagus lengthwise into thin strips, season with salt and sugar. You can make a stock from the leftover asparagus, which you can then make into a soup or espuma (espuma recipe in my profile). Mix the lime juice, lime oil, salt, and sugar into a marinade and gently toss the asparagus with it. Let it sit for about 30 minutes. Season with salt and sugar to taste. In the meantime, finely chop the coriander and mix with the sour cream. Drain the asparagus salad and arrange on plates. Using the reserved asparagus stock, stir the sour cream into the cream until creamy and season to taste. Serve the sour cream as well. Garnish with coriander leaves, if desired. This amount is enough for 4 people as an appetizer.
Facebook Comments