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🍽️ Asparagus Pea Vegetable

307 kcal · 30 min · 4 servings

Ingredients

• 250 g white asparagus
• 20 g yogurt butter (room temperature)
• 1 heaped tbsp spelt whole wheat flour
• 1 onion
• 1 tbsp rapeseed oil
• 100 ml classic vegetable broth
• 100 ml soy cream
• 100 g peas (frozen)
• 5 sprigs chervil
• salt
• pepper

Instructions

1. 1. Peel the asparagus.
2. 2. Cut off the woody ends.
3. 3. Cut the asparagus stalks into 4 cm long pieces.
4. 4. Thoroughly mix the room-temperature yogurt butter and flour.
5. 5. Peel the onion.
6. 6. Finely chop the onion.
7. 7. Heat the oil in a pot or pan.
8. 8. Sauté the onion cubes until translucent.
9. 9. Add the asparagus pieces.
10. 10. Continue to sauté the vegetables for 4 minutes.
11. 11. Add the broth and soy cream.
12. 12. Bring the mixture to a boil.
13. 13. Cook the dish for 7 minutes.
14. 14. Stir in the flour mixture.
15. 15. Add the peas.
16. 16. Bring the mixture to a boil again.
17. 17. Continue to cook the dish for 2 to 3 minutes.
18. 18. Wash the chervil.
19. 19. Shake the chervil dry.
20. 20. Pluck off the leaves.
21. 21. Roughly chop the chervil leaves.
22. 22. Season the vegetables with salt and pepper.
23. 23. Sprinkle the dish with the chervil.
24. 24. Serve the vegetables.

Nutrition per serving

• kcal: 307
• Protein: 8 g · Fett/Fat: 22 g · Carbs: 17 g