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.