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Roasted asparagus with coconut Recipe

Roasted asparagus with coconut

Recipe Ingredients for Roasted asparagus with coconut

800 grams Green asparagus
1 pc Onion
1 pc Garlic
3 tbsp Salted roasted peanuts
1 small Chives
3 pc Red peppers
1 tsp Noble sweet paprika
1 / 2 tsp Flour
50 cl Vegetable broth
1 tsp Honey
some Salt & Pepper from the mill
4 tbsp Sesame oil
175 ml Coconut milk

Roasted asparagus with coconut Recipe Directions

Wash the asparagus and peel off only the lower part of the thin rods. Add the onion and the garlic, peel and finely chop, chop the peanuts coarsely. Wash and dry the chives, shake and halve crosswise. Wash the peppers in half and remove seeds and seed walls. Half the peppers cut into very thin strips, cut the rest into large cubes.

1 tablespoon sesame oil and sauté peppers and onions in it. Paprika and sprinkle flour over and mix well. Garlic, broth, coconut milk and stir everything gently simmer five minutes. Blend the sauce with a hand blender. Season to taste with honey, salt and pepper and keep warm.

Heat oil in a wok or frying pan, the remaining sesame oil and sauté the asparagus spears four minutes. Add the peanuts and season with salt and pepper. Boil the asparagus in a further two minutes until al dente fry, but it can not be too dark. Serve with creamy sauce, the peppers and chives.


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