Asparagus with Herbs
Healthy, because
Even smarter
Asparagus is popular, tasty and also healthy! As the green asparagus is exposed to sunlight, photosynthesis begins and the asparagus turns green. The green spears are thinner and the taste is slightly more hearty and spicy than white asparagus. The vegetable has many minerals such as potassium, calcium, iron, magnesium, copper and phosphorus. Great for the heart, bones and circulation. In addition, the vegetables score points with plenty of folate (folic acid). Together with goutweed and bear's garlic, these vegetables make a big impression!
For some people, goutweed is a nasty weed, for others it is a tasty herb with a raw parsley flavour and when cooked it tastes like strong spinach. The leaves grow mainly in gardens or in bushes and are therefore often only disparagingly called weeds. And there is a danger of confusion with wild garlic! It is better not to go into the woods on your own in search of wild garlic. Time and again the leaves are confused with those of lily of the valley or autumn timeless plants. Both plants are very poisonous!
Ingredients
- Ingredients
- 1 kilogram green Asparagus
- 5 Tbsps olive oil
- 1 Tbsp lemon juice
- 1 tsp powdered sugar
- salt
- 2 eggs
- 2 handfuls Wild garlic
- 2 handfuls Ground elder
- 1 Pear
- 2 Tbsps Caper
- 1 Orange (juice)
- 1 tsp sharp Mustard
- 1 tsp honey
- freshly ground peppers
- 2 scallions
- 2 Tbsps chopped Peanuts (roasted)
Preparation steps
Preheat oven to 200°C (approximately 400°F.)
Peel bottom third of asparagus stalks and place stalks on baking sheet lined with baking paper. Drizzle with 2 tablespoons oil and lemon juice. Sprinkle with powdered sugar and salt. Bake in oven for about 15 minutes.
Meanwhile, hard boil eggs for about 10 minutes. Dunk eggs in cold water, peel and halve. Put egg yolks in large shaker and dice egg whites. Rinse wild garlic and ground elder and shake dry. Pluck ground elder and cut wild garlic into wide strips. Set approximately half garlic and wild elder aside for garnish and add rest to egg yolks.
Peel, halve and core pears and cut flesh into pieces. Add pears to blender with 1 tablespoon capers, some orange juice, mustard, honey, salt, pepper and 3-4 tablespoons of oil and finely blend. Season as needed with orange juice or oil.
Rinse and chop scallions, mix with egg and cover with pear dressing.
Arrange asparagus on a large plate and top with pear dressing. Garnish with remaining capers, herbs and nuts and serve remaining pear dressing in a bowl.
