Asparagus Beggars Purse with Spiced Tomato Sauce

0
Average: 0 (0 votes)
(0 votes)
Asparagus Beggars Purse with Spiced Tomato Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
400 grams
2 tablespoons
1
1
3
1
1 teaspoon
freshly ground Pepper
Cumin seeds (1/2 teaspoon, crushed)
Cardamom (per 1/2 teaspoon, crushed)
60 milliliters
3 tablespoons
50 grams
2
125 milliliters
5 tablespoons
Vegetable oil (for sautéing)
4
very thin Leek
500 grams
white Asparagus
1 tablespoon
2 tablespoons
1 tablespoon
Chervil leaf (for garnish)

Preparation steps

1.

Rinse the cherry tomatoes. Peel and finely chop the garlic. Heat the oil in a pan, add the tomato, garlic, rosemary, thyme, star anise, fennel seeds, cumin and cardamom, season with salt and pepper and stir to combine. Add the white wine and simmer over low heat until the tomatoes are very soft, about 10 minutes.

2.

Preheat the oven to 70°C (approximately 150°F). 

Melt 2 tablespoons of the butter and whisk together with the flour, eggs and milk. Stir in 1 tablespoon of the chives, season with salt, pepper and nutmeg.

Heat a little oil in a 24 cm (approximately 9-inch) skillet, pour in a quarter of the batter and swirl the pan until the batter covers the bottom in a thin layer. Cook over low heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 4 crepes. Keep the finished crepes warm in the oven.

3.

Trim the leeks, rinse well and blanch in a pot of boiling salted water for 1 minute, drain, rinse and pat dry. Peel the asparagus and remove the tough ends. Cook the asparagus in a pot of boiling salted water with 1 tablespoon of sugar and lemon juice for about 15 minutes. Drain, reserving some of the asparagus cooking liquid. Cut the asparagus into 2 cm (approximately 3/4-inch) lengths.

In a saucepan, melt 1 tablespoon butter with the powdered sugar, add the asparagus and cook briefly. Stir in 2 tablespoons of the reserved cooking liquid and the remaining chives and simmer for about 2 minutes. Spoon the asparagus into the crepes, pull the crepe up to create a bundle and tie with a leek. Serve with the tomatoes and chervil.