Friday, May 21, 2021


The appearance of asparagus in stores is a signal for me that spring is in full swing. So it's time to cook with these green vegetables. Most often I put them on a grill pan, add salt and pepper, sprinkle with olive oil and serve it for dinner. Another time, I use low-calorie asparagus in my soups. The nutty taste of asparagus is perfectly emphasized by the addition of grated lemon peel and fresh ginger.


  • 3 tbsp of olive oil
  • 1/2 onion (70 g)
  • 1 clove of garlic
  • 1 cm of fresh ginger
  • 250 g of potatoes
  • 250 g of green asparagus
  • 1/2 carrot
  • 1 liter of boiling water + 2 tsp of "vegetable seasoning" (dried vegetables, salt, turmeric, granulated garlic - mixed into powder) or vegetable broth
  • peel grated from 1/2 lemon
  • 2 tbsp of vegan cream (in my case oat 13%)
  • 1 tbsp of fresh dill
  • salt and pepper


  1. Pour olive oil into the pot.
  2. Add the diced onion and fry for about 5 minutes.
  3. Add garlic and ginger.
  4. Add a pinch of salt and pepper. Cook for a while.
  5. In the meantime, cut the potatoes into 1 cm cubes, and the carrots into thin sticks.
  6. Add vegetables to the pot. Cook for about 5 minutes.
  7. Pour boiling water with 2 tsp of "vegetable seasoning".
  8. Cook for 20 minutes.
  9. Separate the woody ends of the asparagus.
  10. Cut off the asparagus heads and set aside.
  11.  Cut the rest into 1 cm pieces.
  12. Add ​​asparagus to the soup (except the heads)  and cook for 10 minutes.
  13. Toss in the grated lemon zest and asparagus heads. I cook for 5 minutes.
  14. At the end I add cream and dill.
  15. Season with salt and pepper.


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