Sweet and sour asparagus parcels
A great way to season asparagus, which can also be used as an independent component. The marinade make the asparagus flexible, so don't slice them too thin.
Creation by Erik van Loo, restaurant Parkheuvel**, Rotterdam, the Netherlands.
Makes 1kg.
Allergens and dietary requirements
- Vegan
Ingredients
120
ml
water165
g
sugar375
ml
vinegar3
shallots2
sprigs
thyme2
leaves
bay leaf1
kg
asparagus, boiled