Green Asparagus on Vacation
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large beefsteak tomato (s)
- 1 kaffir lime leaf
- 1 pinch cumin
- 1 piece (s) ginger root
- some herb salt
- 0.5 ½ small lime (s)
- some olive oil for frying
- 500 g asparaus, reen
- 1 clove garlic
- 200 ml coconut milk
- 2 sprigs coriander greens for garnish
Print Recipe
Pin Recipe Instructions
- Roughly dice the beefsteak tomatoes.
- Add the following ingredients to the tomato cubes: diced ginger very small, kaffir lime leaf, cumin, herb salt, juice of half a lime. Set the tomato mixture aside and let it steep until you need it.
- Clean the asparagus and cut into fork-sized pieces. Finely dice the garlic.
- Fry the asparagus and garlic together with a little olive oil in a pan over medium heat. Be careful, the garlic must not turn brown. Deglaze with coconut milk, add the tomato mixture and cook everything over low heat until the asparagus has reached the desired consistency.
- Garnish with plucked coriander leaves before serving.
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