Green asparagus tartare with tomato sauce

Green asparagus tartare with tomato sauce

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My Organic Alnatura Recipes
Vegetarian
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Preparation time
35min
Cooking time
20min
Serving(s)
4

Ingredients:

500
g green asparagus
1
bunch of spring onions
1
tin of artichoke hearts (220 g drained weight)
1
bunch of tarragon
3
tbsp Alnatura extra virgin olive oil
Alnatura sea salt
Alnatura ground black pepper
Alnatura lemon juice
4
slices of Alnatura soft white sliced bread
4
tbsp Alnatura sweet cream butter
A few leaves of frisée lettuce
1
tbsp Alnatura crème fraîche
1
orange
150
ml Alnatura vegetable stock
2
shallots
1
clove of garlic
1
small red chilli pepper
1
tbsp Alnatura raw cane sugar
1
tbsp Alnatura tomato purée
150
ml Alnatura passata
1
bay leaf

For the tartare, wash the asparagus and thinly peel the lower third. Break off the tips and set aside to use later. Cut the stalks in quarters lengthways, and then chop.

Clean the spring onions and slice into fine rings. Drain the artichoke hearts and chop those finely, too. Reserving a few good stalks for a garnish, pluck the leaves from the tarragon and chop finely.

Heat the chopped asparagus and spring onions in a frying pan with 1 tbsp olive oil. Add the artichokes, cook everything for 1-2 minutes until just soft and season with tarragon, salt, pepper and a little lemon juice.

Briefly plunge the asparagus tips into boiling salted water and then drain.

Cut out rounds from the bread slices, fry in butter until golden-brown on both sides, add a little salt and drain on kitchen paper.

Clean and wash the frisée lettuce and shake dry.

Arrange the tartare on the bread with the help of a ring cutter, and garnish with the asparagus tips, frisée lettuce and tarragon, and a dab of crème fraîche.

To make the spicy tomato sauce, wash the orange in hot water and dry it. Finely grate the zest and squeeze out the juice. Prepare the vegetable stock according to the instructions on the packet.

Peel and finely chop the shallots and garlic. Cut the chilli pepper in half lengthways, deseed and chop finely. Sweat the shallots, garlic and chilli in a pan with 1 tbsp olive oil.

Add first the sugar and then the tomato purée and cook briefly. Deglaze with orange juice and add the vegetable stock and passata.

Add the orange zest and bay leaf and leave everything to simmer over a low heat for 20 minutes. Remove the bay leaf and season the sauce with salt to taste. Just before serving, stir in the rest of the olive oil.

Tip: This dish is intended as a warm starter. Double the ingredients to make a fantastic vegetarian main course.

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