Summary

Ingredients

• 500 g asparaus
• 4 sticks lemongrass
• 1 spring onion (s)
• 2 cloves garlic)
• 25 g iner
• 1 teaspoon oil
• 200 ml coconut milk
• 1 liter water
• 1 vegetable stock cube
• 2 tablespoon sesame seeds
• 1 teaspoon oil (sesame oil)

Print Recipe Pin Recipe

Instructions

1. Wash the asparagus, peel and cut the ends. Remove the outer leaves from the lemongrass and cut the stalks in half lengthways. Clean the spring onions, wash them and cut into small pieces. Peel and squeeze the garlic. Peel and grate the ginger.
2. Cook the asparagus peels and lemongrass for approx. 10 minutes. Then pour off and pick up the water.
3. Cut off the asparagus heads and cut the remaining asparagus into pieces. Sauté together with the other ingredients in hot oil. Now pour in the asparagus water. Add the vegetable stock cubes and coconut milk. Bring to the boil and cook covered over low heat for approx. 15 minutes. Pour the soup through a sieve.
4. Separate the asparagus heads from the remaining pieces and set aside. Cook the soup and asparagus pieces for another 5 minutes. Then puree and season with salt and pepper. Now add the asparagus heads to the soup and cook for approx. 4 minutes.
5. Serve the soup sprinkled with sesame seeds and drizzled with sesame oil.