Green or white asparagus? Choosing between the two is almost criminal so I like to use them both regularly 🙂
The advantage of green asparagus is that you don’t have to peel them. Very handy for if it has to go fast.
Best tip I can give you about asparagus: they taste so good in themselves that you would only screw them up if you added more vegetables. In short, if you want to serve asparagus, let them play the main role and limit the ‘distraction’. I also adhered to this recipe 🙂
- 20 green asparagus (only the wooden end removed)
- 1 shallot, finely chopped
- 250 grams of tofu, squeezed out and scrambled with a fork
- 300 grams of rice
- Mixed salad (eg rocket, radicchio, iceberg, ...)
- Dressing of your choice (eg: sunflower oil, 1 tsp mustard, pressed clove of garlic, dash of white wine vinegar, ...)
- 1 tsp Kala namak
- 1 tbsp Turmeric powder
- 1 tbsp Tamari
- a handful of freshly chopped parsley
- Black pepper (to taste)
- Salt (to taste)
Boil the rice according to the instructions on the package.
Fry the shallot in a little oil and add the tofu. Sprinkle with turmeric and kala namak and cook while stirring for ± 5 minutes (do not turn the heat too high).
Mix the fried tofu under the rice and season to taste with pepper and sea salt.
Put the asparagus in water and bring to the boil and immediately turn off the heat when the water has reached the boiling point. Check the doneness * by puncturing with a fork in the head of the asparagus.
Mix the chopped parsley under the - still warm - rice. Arrange some rice / tofu on a plate and put the asparagus on top. Finish with the salad dressing and sprinkle with some extra freshly ground black pepper.
* the doneness depends on the thickness of the asparagus.
Tasty to all asparagus fans! Are you one?