feed me vega
Recipe: asparagus with Yerba rösti
Walter Marskamp, owner and chef of restaurant Yerba, shares the most incredible plant-based dishes in his new cookbook Smaak, such as these grilled white asparagus with parsley root rösti and truffle yoghurt. Vegetables and edible plants take center stage in Smaak, resulting in an explosion of aromas, colors, flavor and texture.
door Lauretta Baarends
How to make the grilled white asparagus
- Bring plenty of salted water to a boil in a wide pan large enough for the asparagus to lie flat. Add the asparagus and mace. Cook the asparagus for 8–10 min. until al dente. Remove from the pan. Halve the asparagus. Heat a little olive oil in a grill pan over high heat and grill the asparagus for 3–4 min. Sprinkle with the extra green thyme (or za’atar) and salt to taste.
How to make the parsley root rösti
- Preheat the oven to 180 degrees. Line a baking sheet with baking paper.
- Bring plenty of salted water to a boil in a pan. Cook the parsnip for 12–15 min. until al dente. Drain and purée the parsnip with a stick blender until smooth.
- Mix the parsnip purée with the remaining ingredients in a bowl. Knead well. Shape the dough into 8 circles with a diameter of approximately 8 cm. Place the rösti on the baking sheet and bake for 25–40 min. in the oven, or until the rösti are golden brown and cooked through.
How to make the truffle yoghurt
- Mix the plant-based yoghurt with the truffle paste and season with salt. Refrigerate until ready to use.
To serve
- Divide the parsley root rösti and grilled white asparagus among 4 plates and garnish with the extra green thyme, truffle yoghurt and mixed (micro-)herbs.
Title: Smaak
Author: Walter Marskamp
Price: €34.99
Publisher: Terra
Read also:
