Marinated Asparagus
Marinated asparagus: tender steamed tricolor asparagus. Asparagus and carrots are cooked whole to preserve vitamins. The herb broth flavors the vegetables.
Ingredients
- 500 g white asparagus
- 500 g Green Asparagus
- 300 g slim carrots (3 slim carrots)
- 4 sprigs Parsley
- 1 sprig thyme
- 1 clove garlic
- 1 Organic lemon
- Salt
- 300 ml Mediterranean vegetable broth
- 100 ml white wine vinegar
- 1 bay leaf
- 8 peppercorns
- 4 tbsp olive oil
Instructions
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1.
Remove the woody ends from all asparagus stalks. Peel, wash, and quarter carrots lengthwise.
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2.
Wash parsley and thyme. Peel and halve garlic.
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3.
Wash lemon, dry rub, and cut in half. Slice one half into rounds; with a vegetable peeler, thinly shave zest from the other half.
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4.
Place lemon slices with 400 ml salted water in a wide pot and bring to a boil. Put white asparagus and carrots in a suitable steamer basket, cover, and steam over boiling water for about 10 minutes.
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5.
Remove vegetables and place them in a shallow baking dish. Steam green asparagus until just tender, about 5–8 minutes.
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6.
While the asparagus steams, combine vegetable broth with vinegar in a pot. Add lemon zest, thyme, 2 sprigs parsley, garlic, bay leaf, peppercorns, and a generous pinch of salt. Bring to a boil and simmer over low heat for 15 minutes.
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7.
Add green asparagus to the baking dish. Pour the hot broth broth through a sieve over the vegetables and let it cool slightly. Cover and refrigerate for at least 3 hours to marinate, spooning the broth over the vegetables occasionally.
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8.
When serving, lift asparagus and carrots with a slotted spoon from the broth. Arrange on plates, drizzle each with some marinade and one tablespoon of oil. Garnish with remaining parsley.
