Mixed asparagus plate with pesto

Recipe from the Ayurveda kitchen in Birstein by Dag Weinmann

Ingredients for 4 persons

400g white asparagus

250g green asparagus

salt

1 tsp butter

1 red pointed pepper

1 pinch of cane sugar

¼ tsp. chili aphrodite (Rosenberg AyurMed spice blend) or chili powder

1 tbsp. sesame seeds

Ghee

For the pesto:

Various herbs (dill, parsley, sorrel, arugula, fennel greens, etc.).

Orange juice

Olive oil

1 pinch of curry powder

1 clove of garlic

salt and pepper

Preparation

Cook the white asparagus in salted water and butter until tender. 2.

Cut the green asparagus diagonally, heat the ghee in a pan, fry the asparagus and sesame seeds until crisp, sprinkle with salt and a pinch of cane sugar. 3.

Cut the pepper into rings and fry in a pan with a pinch of cane sugar, salt and chilli powder until crisp. 4.

For the pesto, mix all the ingredients into a homogeneous mixture that is not too firm. 5.

Cut the white asparagus into large pieces, add the green sesame asparagus and the crispy pepper strips and drizzle with pesto.

Serve with potato rösti