Vegetable Cassoulet with Asparagus
(0)
Gurkerl Küche
Ein herrlich leichtes und dennoch sättigendes Gemüse-Cassoulet, das den Frühling auf den Teller bringt. Knackiger grüner Spargel trifft auf cremige weiße Bohnen und würzige Austernpilze, abgerundet durch eine knusprige Parmesan-Kruste. Ein vegetarisches Highlight der französischen Küche, das in weniger als einer Stunde fertig ist.
Preparation method
PREPARING THE VEGETABLES
Cut off the woody ends of the asparagus. Remove the small leaves on the spears with a knife. Cut the asparagus into pieces about 3 cm long.
Finely dice the shallots and garlic. Tear the oyster mushrooms into bite-sized pieces. Defrost the peas. Finely chop the parsley.
Prepare a large bowl of ice water. Bring plenty of salted water to a boil in a pot, blanch the asparagus in it for 1 minute, and immediately plunge into the ice water. Then drain in a colander.
Chef's tip
Use a rich vegetable broth instead of water for even more flavor. The ice water is important so that the asparagus retains its bright green color – only plunge briefly, do not leave it in there!
Ingredients
We Also Recommend
Show all
20 min
Under an hour
Italian Caponata with Mozzarella
Gurkerl Küche
Tomato Quiche with Cheddar and Feta
Gurkerl Küche
Shrimp Salad with Avocado
Gurkerl Küche
Pickled Vegetables | Crunchy & Homemade
Gurkerl Küche
Summer rolls with grapefruit and fresh coriander
Gurkerl Küche
Refined Beetroot Tartare with Avocado
Gurkerl Küche
