John Myers
Ingredients for 1 servings:
- 400 g white asparagus, cleaned and weighed
- 200 g rhubarb, peeled and weighed
- 100 g potatoes (triplets)
- 5 g butter
- 3 cloves garlic
- 1 onion(s), red
- 30 g almonds, sliced
- 30 g cress
- 10 g chives
- 1 tbsp walnut oil
- some nutmeg, freshly grated
- 1 pinch(s) sweet paprika powder
- Salt
- Black pepper, freshly ground
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Almond-rhubarb and asparagus vegetables with cress triplets
Cut the peeled rhubarb into approximately 4-5 cm long pieces, halve lengthwise, and boil in a little lightly salted water for about 1 minute. Then drain over a sieve, rinse with cold water, and drain well. Cut the peeled, de-limbed asparagus into bite-sized pieces, place in a shallow, microwave-safe bowl or dish, and sprinkle with sugar and salt. Cover the asparagus and cook in the microwave at 800 watts for 4 minutes, remove from the pan, and set aside. Place the unpeeled potatoes in a microwave-safe bowl with a splash of water and cook covered at 800 watts for 3 minutes. Then let cool on a paper towel. Melt the butter in a small pan over low heat, add the peeled, sliced or diced new potatoes, and cook until cooked through, stirring occasionally. Heat the walnut oil in a large pan over medium heat. Add the finely diced onion, the thinly sliced garlic, and the flaked almonds. Mix everything well, stirring frequently, and sauté. Now stir in the asparagus and rhubarb pieces, season with spices, reduce the heat, and sauté, covered, for another 6-10 minutes. Then serve on a plate. Mix the cress into the potatoes and add to the plate. Sprinkle with finely chopped chives.
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