We only have 18 more days to buy white asparagus. Then the season is over at June 24th.
This time I used the Balkan red pepper paste Ayvar and added a whole bunch of different fresh herbs from my balcony.
Some boiled eggs for protein and some
teaspoons of curd for some creaminess.
Ingredients:
2 boiled eggs
4 tbsp Ayvar, either mild or hot
3 tsp curd
Salt and pepper
400 g peeled asparagus
Use a steamer to cook the asparagus. Chop all herbs with large knife. Mix all toppings with the chopped eggs. Let the asparagus cook down and top it with the Ayvar herb mix.
No comments:
Post a Comment