Tasty Asparagus Recipe
The asparagus season is almost over: After June, you normally can’t buy the healthy vegetable anymore. So enjoy it while you still can this year! The white vitamin bomb tastes not only good with hollandaise sauce; also as soup, pasta dish or in a salad, it’s delicious. Besides the fact that asparagus contains numerous important vitamins, it also has an anti-inflammatory effect and fits well to detoxification and purification programs. So enjoy our recipe for oven asparagus!
For 4 portions
Lemon streusel topping:
2.1 oz. soft butter
4.9 oz. flour
2.1 oz. sugar
2 tea spoons salt
1 organic lemon (finely-grated peel)
4.4 pounds white asparagus
1 oz. pine nuts
2 red pepper pods
20 black olives
4 table spoons Chardonnay-vinegar
2 table spoons nut oil
8 table spoons olive oil
4 stalks of parsley
Lemon streusel: Mix butter, flour, sugar and grated lemon peel to a mass of streusel and let it sit for about an hour. Put the streusel on a tray covered with baking parchment and bake it in the pre-heated oven at 170 degrees for 15-20 minutes.
Oven asparagus: Peel asparagus and cut off the ends. Cook asparagus with its peel in a big pot with approx. 10.5 fluid oz. of water, a pinch of salt and sugar; let it sit for about 30 minutes. Pour it through a strainer and measure 2.8 fluid oz. of the asparagus stock.
Pepper pod dressing: Roast pine nuts in a pan until they are golden brown. Cut the pepper pods in half lengthwise, remove seeds and cut into little cubes. Cut olives. Mix measured asparagus stock with 1 tea spoon of salt, vinegar, nut and olive oil. Add pepper pods, pine nuts and olives.
Put asparagus in an oven bag and fill it with the dressing. Close bag, put it on a tray and cut it once with a sharp knife on the surface. Put it in the pre-heated oven for about 25-30 minutes at 180 degrees. In the meantime, chop parsley. Then, take oven bag out of the oven and cut it open. Serve asparagus with the pepper stock and sprinkle chopped parsley and lemon streusel over it.