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The first asparagus is already here and the tasty vegetable enchants us with its fine fragrance, delicate body and great healing potential. Asparagus is also a popular spring vegetable in Ayurveda and is particularly popular for balancing vata and pitta.

 

Asparagus vegetables in curry cream
 

• 500 g asparagus spears
• 2 onion shallots
• 1 tsp whole cane sugar
• 1⁄2 lemon
• 1 tbsp ghee
• 1 tbsp rice flour
• 6 tbsp sweet cream
• 1⁄2 tsp soy sauce
• 1⁄4 tsp turmeric
• 1⁄4 tsp cumin seeds
• 1⁄4 tsp coriander seeds, ground
• 6-8 saffron threads and fresh chervil

 

Preparation

1. Peel the asparagus spears and cut into pieces approx. 5 cm long. Place them in a pan and cover with water. Add the sugar and lemon and steam the asparagus until soft.
2. Heat the ghee in a pan and fry the cumin seeds in it, add the chopped onion slivers and brown.
3. Mix the rice flour, saffron, coriander, turmeric and cream with 1.5 cups of the asparagus cooking water. Add to the sautéed onion shallots. Bring to the boil briefly to thicken the sauce.
4. Remove the excess cooking water from the asparagus, pour the light sauce over the cooked asparagus and season with fresh chervil. Depending on your taste, you can also add a little salt (for vata), basil (for pitta) or pepper (for kapha).
    

Enjoy and bon appétit!