10 Summer Starters: Sautéed asparagus with Vanilla

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients (for 4 people):
1 kg of white asparagus

1 vanilla pod

50 g pickled ginger vinegar

1/2 lime
bunch of chives
50 g pomegranate

100 g of butter

Method:

1. Peel the asparagus and cut a dozen pieces, starting from the head of the asparagus.
2. Dip for 8 to 12 minutes in boiling salted water and then remove them with a slotted spoon.
3. Soak them in room temperature water.
4. In a skillet, heat butter over medium heat, add the vanilla seeds and mix well.
5. When the butter begins to assume a hazelnut color, lower the heat and add the pickled ginger and lime juice.
6. Season.
7. Roll the asparagus in butter for a few minutes to soak up the butter and vanilla.

Arrange the asparagus nicely on a plate; sprinkle with pomegranate beads and lemon zest and serve.

Bon Appetit!

For more summer starters see:

Piquillos Asparagus

Cream of white asparagus, scallops and crispy speck petals

Tomato & Basil Asparagus Sand Pie

Asparagus with small sauces

Asparagus with pomegranate juice with lime & dill

Cucumber algae yoghurt

Sangria with cucumber

Potato salad

Asparagus with citrus