Asparagus simply tastes delicious. This noble vegetable can be prepared in a variety of ways. Whether in large spears or cut into small pieces. It is always something special. The asparagus mix with green and white asparagus tastes uniquely good.
Asparagus mix
Asparagus tastes best when it is freshly prepared. The queen of all asparagus varieties is, of course, white asparagus. It tastes tender and mild. Green asparagus is more reminiscent of a green vegetable and has a slightly earthier taste.
Asparagus mix
Asparagus mix of white and green asparagus in a hearty sauce. Alternate with small or thick white beans.
Ingredients
Variant 1 with baked potatoes
- 250 g white asparagus
- 250 g green asparagus
- 1 can of cooked white beans
- 1 pinch of tarragon
- 0,5 tsp mustard
- 2 – 3 tsp spelt flour type 630
- 300 ml water
- salt and pepper to taste
- 400 g small waxy potatoes
- water as needed
Variant 2 with mushrooms and rice
- 250 g white asparagus
- 250 g green asparagus
- 250 g mushrooms
- 1 can of cooked white beans
- 2 – 3 tsp spelt flour type 630
- 300 ml water and additional water for cooking the mushrooms and rice
- salt and pepper to taste
- 1 tbsp fresh parsley
- 150 g basmati whole grain rice
Instructions
Variant 1 with baked potatoes
- Peel the lower third of the green asparagus. Cut off the woody ends and cut the rest of the asparagus into small pieces.
- Peel the white asparagus and cut into small pieces.
- Cook everything together in a pan of water.
- Thicken the sauce with flour. To do this, mix the flour with a little cold water in a cup beforehand, add to the hot mixture and bring to the boil.
- Season to taste with salt, pepper, mustard and tarragon.
- Drain and rinse the beans. Finally, add to the vegetables and heat through.
- Clean small potatoes with skin and cook in an ovenproof dish with a little water at 200 degrees Celsius top/bottom heat for approx. 35 minutes. Depending on the size of the potatoes.
Variant 2 with mushrooms
- Peel the lower third of the green asparagus. Cut off the woody ends and cut the rest of the asparagus into small pieces.
- Peel the white asparagus and cut into small pieces.
- Cook everything together in a pan of water.
- Clean and chop the mushrooms. Simmer gently in a pan of water for approx. 15 minutes. Then drain and add to the asparagus.
- Thicken the sauce with flour. To do this, mix the flour with a little cold water in a cup beforehand, add to the hot mixture and bring to the boil.
- Season to taste with salt and pepper.
- Drain and rinse the beans. Finally, add to the vegetables and heat through.
- Wash the rice and simmer for 20 minutes.
Notes
Asparagus mix with mushrooms
goes well with whole grain basmati riceTip
If you’re in a hurry, you can use white asparagus or mushrooms in a jar.
Interesting to know
Fresh asparagus is only available from April to the end of June. Green asparagus can be bought for longer, as it grows above the ground.
