Stately summer cuisine: asparagus with wild herb puree
As summer approaches we eagerly anticipate the start of asparagus season. Asparagus is rich in protein, fibre, anti-oxidants, folic acid, numerous vitamins and minerals, yet is low in calories and sodium and contains no cholesterol.
OUR EARLY-SUMMER RECIPE FOR YOU
As early summer also offers us plenty of wonderfully fresh herbs, we combine them to make this simple yet delicious dish: asparagus with wild herb puree, new potatoes and alkaline hollandaise. We share the recipe so you can enjoy it at home. New potatoes may not have such a good reputation, but as an alkaline food they are a fixed component of every FX Mayr cure. Made up from more than 60% water, potatoes count as a real slimming food when properly prepared, and they are packed with vitamin C, iron, magnesium and potassium. And since the early summer also offers us plenty of wonderfully fresh herbs such as chervil and watercress, which are packed with a wealth of vital elements and full of vitamins, we combine them to make this simple yet delicious dish: asparagus with wild herb puree, new potatoes and alkaline hollandaise. Below is the recipe so you can try it at home...
OUR FX MAYR RECIPES
- 12 small new potatoes
- 750 g of white asparagus
Potato preparation: Boil the potatoes in salt water (New potatoes can be eaten with their skins, if washed well beforehand).Peel asparagus and cut away the lower, woody part (approx. 3 cm). Steam or boil the asparagus in salt water, marinate with some lemon juice and ghee before serving.
For the "alkaline hollandaise":
2 tablespoons of water
Juice of half a lemon
1 teaspoon ghee
50 g of potatoes
120 ml vegetable bouillon
1 pinch of salt
Peel the potatoes, cut into small cubes and cook them in the vegetable broth until they are soft. Then season the potatoes with salt and puree them thoroughly. Beat the alkaline sauce with all ingredients (except the ghee) over the water bath until a stiff foam has formed. The mixture must not get too hot! Warm the ghee and gently fold into the beaten mixture.
For the wild herbs puree:
- 200 g of celery
- 200 g parsnips
- around 10 tablespoons vegetable broth
- 1 handful of fresh wild herbs such as nettle, chickweed, chervil or watercress (blanched)
- 1 teaspoon ghee
- A little grated lemon peel
- A pinch of salt
Steam the vegetables for the puree in the vegetable broth and then mix them together with the remaining ingredients.
Then place potatoes and asparagus on the wild herbs puree and garnish with the "alkaline hollandaise".
We are looking forward to hearing from you
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