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🍽️ Freshly Marinated Asparagus and Carrots

140 kcal · 30 min · 4 servings

Ingredients

• 500 g white asparagus
• 500 g green asparagus
• 300 g slender carrots (3 slender carrots)
• 4 sprigs parsley
• 1 sprig thyme
• 1 clove garlic
• 1 organic lemon
• salt
• 300 ml Mediterranean vegetable broth
• 100 ml white wine vinegar
• 1 bay leaf
• 8 peppercorns
• 4 tbsp olive oil

Instructions

1. 1. Cut off the woody bottom ends from all asparagus stalks.
2. 2. Wash the carrots thoroughly.
3. 3. Peel the carrots.
4. 4. Cut the carrots lengthwise into four equal strips.
5. 5. Wash the parsley and thyme.
6. 6. Peel the garlic cloves.
7. 7. Halve the garlic cloves.
8. 8. Wash the lemon.
9. 9. Dry the lemon with a cloth.
10. 10. Halve the lemon.
11. 11. Slice one half of the lemon into thin slices.
12. 12. Use a vegetable peeler to thinly peel the zest from the other lemon half.
13. 13. Place the lemon slices in a wide pot.
14. 14. Pour 400 milliliters of salted water over the lemon slices.
15. 15. Bring the water to a boil.
16. 16. Place the white asparagus into a suitable steamer insert.
17. 17. Place the carrot pieces into the steamer insert as well.
18. 18. Place the steamer insert over the boiling water.
19. 19. Cover the pot.
20. 20. Steam the white asparagus and carrots for about 10 minutes.
21. 21. Remove the steamed vegetables from the pot.
22. 22. Place the vegetables into a shallow baking dish.
23. 23. Steam the green asparagus until tender-crisp.
24. 24. Ensure the steaming process for the green asparagus takes about 5 to 8 minutes.
25. 25. Pour the vegetable broth into a pot.
26. 26. Add the vinegar to the vegetable broth.
27. 27. Add the lemon zest to the broth.
28. 28. Add the thyme to the broth.
29. 29. Add 2 stems of parsley to the broth.
30. 30. Add the garlic to the broth.
31. 31. Add the bay leaf to the broth.
32. 32. Add the peppercorns to the broth.
33. 33. Add 1 large pinch of salt to the broth.
34. 34. Bring the broth to a boil once.
35. 35. Simmer the broth over low heat for 15 minutes.
36. 36. Add the green asparagus to the baking dish with the rest of the vegetables.
37. 37. Pour the hot broth through a sieve over the vegetables.
38. 38. Let the marinade cool down slightly.
39. 39. Cover the baking dish.
40. 40. Place the baking dish in the refrigerator.
41. 41. Let the vegetables marinate for at least 3 hours.
42. 42. Pour the marinade over the vegetables several times in between.
43. 43. Lift the asparagus and carrots out of the marinade with a slotted spoon.
44. 44. Arrange the vegetables on plates.
45. 45. Drizzle each serving with some marinade.
46. 46. Add 1 tablespoon of oil to each serving.
47. 47. Garnish the dishes with the remaining parsley.

Nutrition per serving

• kcal: 140
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 6 g