Gastronomixs

Asparagus goulash

This goulash contains all the traditional ingredients, such as sweet pepper, bay leaf, onion, garlic and cumin, but the main meat component has been replaced by asparagus. As a result, the goulash can also be used well as a vegetarian or vegan variant.

Creation by Erik van Loo, restaurant Parkheuvel**, Rotterdam, the Netherlands.

Makes 1kg.

Asparagus goulash

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Ingredients

15

 

asparagus, peeled

¼

 

red sweet pepper, finely diced

¼

 

yellow sweet pepper, finely diced

¼

 

green sweet pepper, finely diced

1

g

caraway seeds

1

 

lemon peel

2

g

thyme

1

g

rosemary

1

 

bay leaf

2

g

juniper berries

1

tbsp

paprika

½

ml

vodka

As needed:

 

Thickflo (tapioca binding agent)

Preparation method

  • Cut the asparagus into the desired shape.
  • Fry the asparagus in a large pan until golden brown.
  • Add the sweet peppers and gently fry.
  • Add a mixture of the paprika and vodka and all the herbs and spices.
  • Deglaze with asparagus stock and gently reduce.
  • Thicken slightly with Thickflo.

Serving suggestions

  • Can be served as a composition on its own. Delicious when finished off with asparagus sorbet and asparagus crisps.
  • As a vegetable garnish in compositions, e.g. with veal, chicken, pork, or fish.
  • Use in a composition with components of pork neck, eggplant and green herbs.

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