Gastronomixs

Asparagus goulash

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

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

blaadje

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.

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