Ingredients:
For 10 people:
20 white asparagus spears
30 green asparagus spears
800 g new small potatoes
2 red peppers
½ red chilli without seeds
1 clove garlic without skin
A little cumin
1 dl good olive oil
2 pcs. red onion rings in very thin slices
½ dl cane sugar
½ dl water
½ dl apple vinegar
olive oil
salt and pepper
fresh herbs
Procedure:
Boil the potatoes until tender and cool. Peel the white asparagus and cut off the ends. Halve them and boil them in lightly salted water until tender but crisp. Cool them in cold water. Break the green asparagus and halve them. Cook them in lightly salted water for a short while. They should retain their crispness. Cool them in cold water.
Toss the peppers in a little oil and bake them in the oven at 250 degrees until they start to turn black, remove them from the oven and place them in a plastic bag. Close the bag and leave for 10 to 15 minutes. Peel the skin off the peppers and remove the seeds. Put them in a blender with the red chilli, garlic, cumin and olive oil. Blend together and season with salt and pepper.
Boil together water, cane sugar and apple vinegar. Pour over the red onion rings and cool.
Serving:
Cut the potatoes in half and arrange them on plates. Spread the mojo rouge over the potatoes. Place the white and green asparagus on top and finally the pickled red onions. Garnish with fresh herbs.
Ingredients
Directions
Boil the potatoes until tender and cool. Peel the white asparagus and cut off the ends. Halve them and boil them in lightly salted water until tender but crisp. Cool them in cold water. Break the green asparagus and halve them. Cook them in lightly salted water for a short while. They should retain their crispness. Cool them in cold water.
Toss the peppers in a little oil and bake them in the oven at 250 degrees until they start to turn black, remove them from the oven and place them in a plastic bag. Close the bag and leave for 10 to 15 minutes. Peel the skin off the peppers and remove the seeds. Put them in a blender with the red chilli, garlic, cumin and olive oil. Blend together and season with salt and pepper.
Boil together water, cane sugar and apple vinegar. Pour over the red onion rings and cool.
Serving:
Cut the potatoes in half and arrange them on plates. Spread the mojo rouge over the potatoes. Place the white and green asparagus on top and finally the pickled red onions. Garnish with fresh herbs.
