Himmlische Genuesse

Transparentes Platzhalter Bild für die Struktur des Elementes

Green asparagus

Recipe and picture: createrawvision

Equipment:

High performance blender
Dehydrator

Mustard

ingredients

4 tbsp mustard seeds
1 small apple
1 tbsp turmeric powder
3 tbsp raw olive oil
3 tbsp apple cider vinegar
salt and pepper
agave syrup

Asparagus

500 g thin green asparagus
3 tbsp raw olive oil
½ tsp salt

Bérnaise sauce

5 tbsp raw almond butter
150 ml water
3 tbsp raw olive oil
3 tbsp raw sunflower oil or rapeseed oil
3 tbsp white wine vinegar
1.5 tbsp lemon juice
5 tbsp yeast flakes
1.5 tsp mustard
1 tsp agave syrup
tsp Kala Namak
1 msp. Sunflower lecithin
¼ tsp pepper
1 shallot, finely chopped
1 tbsp tarragon, finely chopped or dried
1 tbsp chervil, finely chopped

Preparation:

Mustard

1. soak the mustard seeds in the apple cider vinegar for at least four hours, then blend with the soaking vinegar, apple, turmeric and olive oil in a high-speed blender to make mustard .

2. flavour with agave syrup, salt, pepper and olive oil.

Asparagus

1 Cut off the woody parts of the asparagus and peel the bottom end.

2. then mix the asparagus in an oven dish or bowl and sprinkle with half a teaspoon of salt and the olive oil. Massage the salt and olive oil in well with your hands.

3. Place the asparagus in the dehydrator and leave to marinate for six hours at 42 °C. Depending on how soft you want the asparagus to be, you can shorten or extend the time.

Bérnaise sauce

1. blend the almond butter with water, rapeseed oil, white wine vinegar, lemon juice, yeast flakes, mustard, sweetener, kala-namak, sunflower lecithin and pepper in a high-speed blender until smooth.

Blend to a smooth cream in a high-speed blender.

2.flavour with rapeseed oil, white wine vinegar, lemon juice, yeast flakes, mustard, agave syrup, kala-namakand pepper.

3. Pour the sauce into a bowl and add the chopped tarragon, chervil and shallots and fold in.

4. optional for less salt: place the asparagus from the dehydrator in a fine sieve and rinse out the salt with water.

5 Arrange the asparagus on plates and pour over the Bernaise sauce

Green asparagus salad

Recipe and picture: Germany is(s)t vegan

For 2 portions

Ingredients for the salad

1 bunch of green asparagus
1 tbsp olive oil
salt
pepper
4-6 cherry tomatoes
2 tbsp goji berries
1 tsp each white + black sesame seeds

Ingredients for the walnut butter dressing

2 tbsp walnut butter
3 tbsp water
1/2 lemon (juice)
1 tbsp agave syrup
salt
pepper

Preparation

Firstly, wash the asparagus and cut off the woody ends. Then cut diagonally into 3 cm long pieces or leave whole.

Heat the olive oil in a large pan and sauté the asparagus over a medium heat for 5-7 minutes. Season with salt and pepper and then leave to cool slightly.

For the dressing, mix the walnut butter, water, lemon juice and agave syrup and season with salt and pepper to taste.

Now place the asparagus on a plate, spread the dressing on top and garnish with the halved cherry tomatoes, goji berries and black sesame seeds.