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Asparagus mix

Asparagus mix

Asparagus mix of white and green asparagus in a hearty sauce. Alternate with small or thick white beans.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 1 person
Course: main course
Ingredients Method Notes

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

Method
 

Variant 1 with baked potatoes
  1. Peel the lower third of the green asparagus. Cut off the woody ends and cut the rest of the asparagus into small pieces.
  2. Peel the white asparagus and cut into small pieces.
  3. Cook everything together in a pan of water.
  4. 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.
  5. Season to taste with salt, pepper, mustard and tarragon.
  6. Drain and rinse the beans. Finally, add to the vegetables and heat through.
  7. 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
  1. Peel the lower third of the green asparagus. Cut off the woody ends and cut the rest of the asparagus into small pieces.
  2. Peel the white asparagus and cut into small pieces.
  3. Cook everything together in a pan of water.
  4. Clean and chop the mushrooms. Simmer gently in a pan of water for approx. 15 minutes. Then drain and add to the asparagus.
  5. 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.
  6. Season to taste with salt and pepper.
  7. Drain and rinse the beans. Finally, add to the vegetables and heat through.
  8. Wash the rice and simmer for 20 minutes.

Notes

Asparagus mix with mushrooms
goes well with whole grain basmati rice