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🍽️ Baked Kaki with Mushrooms and White Asparagus

206 kcal · 30 min · 4 servings

Ingredients

• 800 g White Asparagus
• 100 g Mushrooms (e.g. Shiitake)
• 4 Persimmons
• 2 tbsp Lemon Juice
• 1 tsp Honey
• 150 ml Vegetable Broth
• Salt
• Pepper (from the mill)
• Mint (for garnishing)

Instructions

1. 1. Peel the white asparagus thoroughly.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the white asparagus in this salted water for about 10 minutes.
4. 4. Drain the white asparagus and let them drip dry.
5. 5. Clean the mushrooms of dirt and residues.
6. 6. Cut the mushrooms into bite-sized pieces if they are large, or leave small ones whole.
7. 7. Wash the kaki (persimmons) under running water.
8. 8. Peel the kaki according to your taste or leave the skin on.
9. 9. Cut the kaki into pieces.
10. 10. Preheat the oven.
11. 11. Take a baking dish.
12. 12. Distribute the prepared mushrooms, kaki, and white asparagus evenly in the baking dish.
13. 13. Mix lemon juice, honey, and broth in a small bowl.
14. 14. Pour the liquid mixture over the vegetables and fruit in the dish.
15. 15. Season everything with salt and pepper to taste.
16. 16. Place the baking dish in the preheated oven.
17. 17. Bake the dish at 180 °C (convection: 160 °C; gas: level 2–3) for about 15 minutes.
18. 18. Remove the dish from the oven.
19. 19. Crush fresh mint leaves.
20. 20. Sprinkle the finished dish with the mint.
21. 21. Serve the dish warm.

Nutrition per serving

• kcal: 206
• Protein: 5 g · Fett/Fat: 2 g · Carbs: 41 g