Summary

Ingredients

• 200 g couscous
• 200 ml vegetable stock
• 1 bunch herbs (e.g. basil, parsley, tarragon, chervil, mint, lemon balm)
• 1 ½ kg asparagus, green
• 1 tablespoon honey, more flavorful
• butter

For the sauce:

• 100 g mascarpone
• 200 ml vegetable stock
• 1 lime (s), juice it
• salt and pepper
• possibly sauce thickener

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Instructions

1. For the sauce, stir the mascarpone into the vegetable stock (possibly a little more than 200 ml) and heat carefully, add the lime juice and season the sauce with salt and pepper. If the sauce is too runny for you, you can thicken it with a little sauce thickener.
2. Pour the hot vegetable stock over the couscous and cover and leave to soak.
3. Clean the asparagus, cut off the woody ends and cut the asparagus stalks into pieces approx. 5 cm long. Melt the butter in a pan (with a lid), fry the asparagus lightly all around, add a little salt, add a small dash of water and cook covered over a medium heat until al dente, this takes a maximum of 10 minutes.
4. Meanwhile, chop the herbs.
5. When the asparagus is done, add the honey and toss everything well. Then take the asparagus out of the pan and keep it warm for a moment.
6. Foam the sauce with a hand blender.
7. Roast the couscous in the asparagus pan while stirring (add butter beforehand if necessary) and mix in the herbs.
8. Serve the herb couscous with the asparagus and the mascarpone lime sauce.