Asparagus with Three Sauces

 

Asparagus with Three Sauces

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Difficulty:easy
Preparation:30 min
Ready in:30 min
Vegetable
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Ingredients

For servings

For the asparagus
2 kilogramswhite Asparagus
1 teaspoonSalt
1 teaspoonButter
1 pinchSugar
For the avocado sauce
2Avocado
1Lemons (juiced)
4 tablespoonsYogurt (0.1% fat)
2 teaspoonsSoy sauce
1 teaspoonSalt
Pepper (freshly ground)
For the tomato sauce
6Tomatoes
1Shallots
1 teaspoonSalt
Pepper (freshly ground)
2 tablespoonsOlive oil
For the yogurt-cream sauce
4 tablespoonsYogurt (0.1% fat)
4 tablespoonsWhipping cream
1 teaspoonSalt
Pepper (freshly ground)
1 generous pinchGarlic powder
½ small boxesCress

Directions

1 For the asparagus: Rinse the asparagus, peel and remove woody ends. Assemble 4 asparagus spears each to a bundle using butcher's twine. Bring the water, salt, butter and sugar to the boil in a large pot. Add the asparagus and cook for 18 minutes.
2 Remove the asparagus with a slotted spoon and drain.
3 For the avocado sauce: Halve the avocados and remove pits. In a bowl, mash the avocado with the lemon  juice with a fork. Stir in the yogurt and soy sauce. Season with salt and pepper to taste.
4 For the tomato sauce: Blanch the tomatoes in a pot of boiling water for a few seconds. Peel, quarter, remove seeds and cut into small cubes. Peel and finely chop the shallots. Stir the tomatoes with the shallots in a bowl. Stir in the olive oil and season with salt and pepper to taste.
5 For the yogurt-cream sauce: Blend the yogurt with the cream in a bowl. Season with the garlic powder. Season with salt and pepper to taste.
6 To serve, divide the asparagus between plates. Pour the yogurt-cream sauce over the asparagus bundles. Dollop the avocado sauce and tomato sauce on the plate beside the asparagus. 
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