Asparagus Sauce with Thai Curry
Ingredients
- 200g green asparagus
- 400g vegetable broth
- 1 shallot
- 30g extra virgin olive oil
- 30g parsley
- 20g Thai green curry paste
- 0.2g xanthan gum (optional)
- salt
- herb oil
- salmon eggs
Preparation
Wash the asparagus, dry them, and break them off removing the toughest part of the stem. No need to clean them further as they will be strained later.
Roughly chop the asparagus, then finely slice the shallot.
Heat the extra virgin olive oil in a small pot, add the shallot to sauté, then add the asparagus and a pinch of salt.
After about 3 minutes, cover completely with vegetable broth, bring to a boil, and cook for 5 minutes.
Add the Thai green curry paste and parsley, and continue cooking for another 3-4 minutes.
Transfer everything to a blender and blend until smooth and homogeneous. Add a bit of xanthan gum if desired, to thicken the sauce further.
Strain through a sieve, transfer back to a pot, and mix in a few teaspoons of herb-infused oil and salmon eggs.
Tips
This sauce is ready to enhance your vegetable or fish dishes with color and flavor.
