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Poached asparagus

By Abigail Donnelly
6
Easy
20 minutes
8 minutes

Ingredients

  • 340 g asparagus
  • 2 cups vegetable or chicken stock
  • 1 T horseradish, finely grated
    • For the aji verde sauce:

  • 30 g coriander
  • 1⁄2 cup mayonnaise
  • 2 T lemon juice
  • 2 cloves garlic, chopped
  • 2 green chillies, chopped
  • 1 cup Parmesan, grated salt, to taste
  • salt to taste

Method

1. Poach the asparagus in the stock for 8 minutes, or until tender.

2. Remove from the stock and serve with a dollop of the aji verde and grated horseradish.

3. To make the sauce, blend all the ingredients except the salt until smooth. Season to taste.

Find more asparagus recipes here 

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi