Spring-Inspired Asparagus Recipe

RECIPE FROM OUR HEAD CHEFS

Lentil Pancake with Asparagus, Pickled Carrot & Tomato Salsa

This lentil pancake with seasonal asparagus brings fresh flavour and variety to the plate. During asparagus season, this popular spring vegetable is especially sought after and delights not only with its taste, but also with its valuable nutrients. It is low in calories, rich in vitamins, minerals and antioxidants, and supports the metabolism through its natural draining effect.

Red lentils complement the recipe as a nutrient-rich base, providing plant-based protein and fibre while helping you feel full for longer. Pickled carrots and a fruity tomato salsa add special accents.

Ingredients for 5 servings

Lentil Pancake Ingredients

• 150 g milk
• 1 egg yolk
• 1 egg white
• 5 g almond oil
• 83 g red lentil flour
• ½ tsp mild curry powder
• 2 g salt

Preparation

Mix the milk with the egg yolk, almond oil, and curry. Then stir in the lentil flour. Whisk the egg white with the salt until foamy and gently fold it into the mixture. Cook in a pan until golden.

Tip: As an alternative to lentils, buckwheat can be used.

Asparagus

• 750 g asparagus spears
• 3 g olive oil
• zest of 1 lemon
• salt

Preparation

Peel the asparagus, steam it, then sear it briefly in a hot pan. Season with lemon zest, salt, and olive oil.

Pickled Carrot Ingredients

• 65 g carrot
• 1 g salt
• 10 g light vinegar
• 3 g almond oil
• 10 g kumquat pickle brine

Preparation

Peel the carrots and slice them into long, fine strips. Mix with the remaining ingredients.

Tomato Salsa Ingredients

• 80 g tomatoes
• 4 g shallots
• 5 g olive oil
• 3 g dark vinegar
• 1 g salt
• hot habanero sauce (to taste)
• 2 g chopped mint and coriander

Preparation

Dice the tomatoes finely and cut the shallots into a fine brunoise. Finely chop the herbs. Combine with the remaining ingredients.

Enjoy cooking and bon appétit!