White Asparagus with Spinach-Feta Cream

Ingredients

• 2 kg white asparagus
• Salt
• 2 onions
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 200 g frozen spinach (thawed)
• Pepper
• 350 g feta (45% fat in the product)
• 50 g yogurt (1.5% fat)
• 3 tbsp hazelnuts (15 g each)
• 1 tbsp sunflower seeds (15 g each)
• 1 tbsp pumpkin seeds (15 g each)
• 2 tbsp sesame (15 g each)
• 1 tbsp flaxseed (10 g)
• 0.5 bunch Parsley (10 g)
• 1 Organic lemon

Instructions

1. 1.

   Wash, peel and trim the woody ends of the asparagus. Cook in boiling salted water for 10–12 minutes.

2. 2.

   Meanwhile peel and finely chop onions and garlic. Heat oil in a pan. Sauté both for 3 minutes over medium heat. Add spinach and sauté for 3–4 minutes, adding a little water if needed, then simmer for 2–3 minutes. Season with salt and pepper.

3. 3.

   Crush feta coarsely, blend with yogurt and spinach until smooth. Taste the spinach-feta cream and keep warm.

4. 4.

   Roast hazelnuts in a hot pan without oil over medium heat for 3 minutes, let cool briefly, then chop roughly. Mix with seeds, sesame and flaxseed. Wash parsley, pat dry and finely chop. Zest the lemon, peel it, grate the zest, and cut into wedges.

5. 5.

   Spread spinach-feta cream on a plate. Drain asparagus and arrange on top. Sprinkle parsley, seed mixture, nuts and lemon zest over everything and serve with lemon wedges.