Recipe from the Ayurveda kitchen in Birstein by Dag Weinmann
Ingredients for 4 persons
400g white asparagus
250g green asparagus
salt
1 tsp butter
1 red pointed pepper
1 pinch of cane sugar
¼ tsp. chili aphrodite (Rosenberg AyurMed spice blend) or chili powder
1 tbsp. sesame seeds
Ghee
For the pesto:
Various herbs (dill, parsley, sorrel, arugula, fennel greens, etc.).
Orange juice
Olive oil
1 pinch of curry powder
1 clove of garlic
salt and pepper
Preparation
Cook the white asparagus in salted water and butter until tender. 2.
Cut the green asparagus diagonally, heat the ghee in a pan, fry the asparagus and sesame seeds until crisp, sprinkle with salt and a pinch of cane sugar. 3.
Cut the pepper into rings and fry in a pan with a pinch of cane sugar, salt and chilli powder until crisp. 4.
For the pesto, mix all the ingredients into a homogeneous mixture that is not too firm. 5.
Cut the white asparagus into large pieces, add the green sesame asparagus and the crispy pepper strips and drizzle with pesto.
Serve with potato rösti