ASPARAGUS ON LIGHT MASH WITH CREAMY LEMON SAFFRON SAUCE

Asparagus, Recipe, Vegan, Red Lentil and Potato Mash

 

Spring on a plate. These flavors are all very light and fresh and complement each other perfectly. 

When I came up with this recipe I was so excited because I felt instantly transported to a very fancy french restaurant where you can sit outside and breathe in the fresh spring air. 

Best part about it: It’s not difficult at all 🙂 

Asparagus, Recipe, Vegan, Red Lentil and Potato Mash
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5 from 1 vote

Asparagus on light mash with creamy Lemon Saffron Sauce

Real haute cuisine brought to your kitchen and it's not even difficult4. It's spring on a plate - flavor combo highlight!
Course Main Course
Cuisine European, French
Keyword asparagus, creamy, gluten-free, haute cuisine, lactrose-free, lentil mash, mash, nut-free, saffron, soy-free, spring
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 4 people

Ingredients

Asparagus

  • 750 g green asparagus the slimmer the better
  • 2 tbsp olive oil
  • 1/4 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Mash

  • 4 medium sized potatoes approx. 500 g
  • 200 g red lentils
  • 2 liters water
  • 1 tsp salt
  • 1 tbsp apple cider vinegar

Sauce

  • 45 g sunflower seeds
  • 45 g almonds
  • 2 deciliters water
  • 1 tbsp mustard
  • 1 tbsp sugar
  • 4 strings saffron
  • 1 tbsp apple cider vinegar
  • 1 tbsp plantbased butter eg. naturli or flora
  • 1 tiny slice fresh lemon with peel
  • 1 pinch curcuma powder = turmeric powder
  • 1 pinch salt
  • 1 pinch pepper

Decoration

  • 1 bunch fresh parsley

Instructions

  • Add the sunflower seeds and the almonds to a bowl and cover with boiling water. Let it sit for at least 20 minutes.
  • Peel and slice the potatoes into approximately 1 centimeter wide slices. Add to a large pot or optimally a pressure cooker together with the water, lentils and salt. Boil until the potatoes are tender and the lentils have dissolved.
  • Trim off the bottom 3 centimeters of the asparagus and peel the 5 cm that follow. This removes the hard stringy parts.
  • Heat the olive oil and add the asparagus together with the salt, smoked paprika and garlic powder. Fry until the tips are crispy and the whole asparagus is bendy and lightly browned.
  • Pound the saffron strings in a mortar together with the sugar.
  • Drain the sunflowers seeds and almonds and add them to a blender with the saffron sugar and all the remaining sauce ingredients. Blend until smooth and foamy.
  • Mash the potatoes and lentils, add apple cider vinegar and keep on heating until the consistency is to your liking. Plate up with the crispy asparagus, foamy sauce and fresh parsley.

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