In spring, when the asparagus sprouts, the time has come again. The delicious vegetable is then available for a few weeks. That’s why you should eat all varieties of asparagus. Whether white asparagus or green asparagus doesn’t matter. Both varieties are extremely tasty.
Green asparagus with pak choi
This dish tastes simply delicious. And so easy to cook. Quick and tasty. What more could you want?
Green asparagus with pak choi
Asparagus vegetables, refined with pak choi and broad white beans. Satisfying and tasty. All served in a hearty mustard sauce. Really delicious. Serve with potatoes, wholegrain rice or wholemeal spelt pasta.
Ingredients
- 500 g green asparagus
- 1 – 2 perennial mini pak choi
- 1 shallot
- 1 garlic clove
- 0,5 tsp mustard
- 1 can of broad white beans
- 1 pinch of tarragon
- salt and pepper to taste
- 2 – 3 tsp spelt flour type 630
- 300 ml water
- 150 g black rice
- water for cooking the rice
Instructions
- Peel the lower third of the green asparagus.
- Cut off the woody ends and cut the rest of the asparagus into small pieces.
- Peel and dice the shallot and garlic.
- Wash and chop the pak choi. Cook everything together in a pan of water.
- Season to taste with salt, pepper, mustard and tarragon.
- 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.
- Drain and rinse the beans. Finally, add to the vegetables and heat through.
- Wash the rice and simmer with water for approx. 20 – 25 minutes.
Tip
Try a mix of green and white asparagus.
Interesting to know
The mustard in the sauce gives the vegetables that certain something.
