Asparagus with Three Sauces

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Asparagus with Three Sauces
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
2
For the asparagus
1 bunch Asparagus
1 tablespoon butter
1 tablespoon sugar
For the cream sauce
100 grams Crème fraiche
1 lemon juice
2 tablespoons Cress
salt
peppers
For the avocado sauce
1 Avocado
1 tablespoon Crème fraiche
1 teaspoon grapeseed oil
1 tablespoon lemon juice
salt
cayenne pepper
2 tablespoons chopped Pistachio
For the tomato sauce
2 tomatoes
2 tablespoons olive oil
1 shallot (finely chopped)
1 garlic (finely chopped)
2 tablespoons Red wine
1 teaspoon sugar
salt
peppers
How healthy are the main ingredients?
Pistachiosugarolive oilCresssugargrapeseed oil

Preparation steps

1.

For the asparagus: Bring a large pot of salted water to a boil with the sugar and butter. Cut off and discard the tough ends of the asparagus. Peel the asparagus, add to the pan and cook until tender, about 20 minutes.

2.

Remove and serve with the three sauces.

3.

For the cream sauce: In a bowl, mix together the creme fraiche and lemon juice, season with salt and pepper. Transfer to a bowl and garnish with watercress.

4.

For the avocado sauce: Halve the avocado lengthwise, remove the pit and scoop the flesh into a bowl. Mash with a fork and stir in the creme fraiche, oil and 1 tablespoon of the pistachios. Stir in the lemon juice and season with salt and cayenne pepper.

5.

Spoon into a bowl and garnish with 1 tablespoon of pistachios.

6.

For the tomato sauce: Rinse the tomatoes and cut into small cubes.

7.

Heat the oil in a skillet, add the shallots and garlic and cook until translucent. Stir in the sugar, wine and tomatoes and simmer until the tomatoes are tender, season with salt and pepper.