🍽️ Fruity Asparagus Salad with Curry Sauce

Name: Fruity Asparagus Salad with Curry Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 3 hard-boiled eggs; 300 g thin green asparagus; 300 g green beans; 1 mango; salt; 1 small onion; 1 small aromatic apple; 1 piece ginger (approx. 1 cm); 1 tbsp ghee; 100 ml chicken broth (instant); 100 ml coconut cream (unsweetened, the creamy, semi-solid cream from the top of an unshaken can); 2 tsp red Thai curry paste; salt; pepper (from the mill); 1 pinch brown sugar

685 kcal · 30 min · 4 servings

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Ingredients

3 hard-boiled eggs
300 g thin green asparagus
300 g green beans
1 mango
salt
1 small onion
1 small aromatic apple
1 piece ginger (approx. 1 cm)
1 tbsp ghee
100 ml chicken broth (instant)
100 ml coconut cream (unsweetened, the creamy, semi-solid cream from the top of an unshaken can)
2 tsp red Thai curry paste
salt
pepper (from the mill)
1 pinch brown sugar

Instructions

1. Peel the onion, the apple, and the ginger.
2. Halve the apple and remove the core.
3. Dice all three ingredients very finely.
4. Heat ghee (clarified butter) in a pot.
5. Sauté the onions, apple, and ginger until translucent, but do not let them brown.
6. Deglaze the mixture with broth.
7. Stir in the coconut cream and the curry paste.
8. Simmer the sauce gently for about 20 minutes until it has reduced by about one third.
9. Then puree the sauce until smooth.
10. Strain the sauce through a fine mesh sieve.
11. Season the sauce with salt, pepper, and sugar.
12. Add a little more curry paste if needed and adjust the seasoning to taste.
13. Wash the asparagus and the beans.
14. Trim the tough ends from the asparagus and the beans.
15. Peel the mango.
16. Cut the mango flesh into slices away from the pit.
17. Cut the mango slices into thin strips.
18. Cook the beans and asparagus in boiling salted water for about 8 minutes.
19. Drain the vegetables.
20. Shock the vegetables with cold water to stop the cooking process.
21. Let the vegetables drain well.
22. Slice the asparagus lengthwise if desired.
23. Mix the asparagus, beans, and mango strips together.
24. Divide the mixture onto plates.
25. Grind fresh pepper over the salad.
26. Peel the eggs.
27. Halve the eggs.
28. Place the egg halves on the salad.
29. Drizzle some of the curry sauce over each egg.

Nutrition per serving

kcal: 685
Protein: 24 g · Fett/Fat: 38 g · Carbs: 59 g