I have to admit I wasn’t very familiar with asparagus, until my taste buds got to taste some very well prepared bits of this rather luxurious vegetable. I was pretty fascinated not only about the taste, but also the texture and colour.
And so I had to try some at home, this time using ghee instead of butter and a few of my latest favourite flavourings that match well with the starchiness of the potatoes – the chosen accompanying veggie. It goes like this:
I cut the potatoes in medium to small pieces and put it to boil with salt and turmeric. In a large pan I gently fried very fine chopped ginger and garlic along with a spoonful of green curry. Everything in ghee. I added the asparagus (partially peeled and cut in half) and continued to sautée everything together with a bit of water over medium heat. Meanwhile, the potatoes were almost ready and so I poured almost all their water out and put it aside. When the asparagus was fairly tender I mixed it with the potatoes and their remaining liquid and left it to cook for a few minutes more. I seasoned it with kaffir lime powder and, at the end with fresh melissa and rucola leaves and spring onions. Some lemon zest or a juicy green salad goes together perfectly. The combination turned out delicious, filling and yet subtle in taste! hope you’ll like it too 🙂
list of ingredients:
- green curry
- kaffir lime powder
- melissa & rucola leaves (optional)
- spring onions