Asparagus with couscous salad
Couscous is a popular and very tasty food in North Africa. It is healthy and for this reason widely spread also in Europe. Asparagus and a glass of Hubert sparkling wine make the perfect duo.
GREEN ASPARAGUS ON BUTTER AND WINE, SERVED WITH WARM COUSCOUS SALAD OF SPRING VEGETABLES, RUCOLA, PARMESAN AND BASIL PESTO
(4 porcie)
Ingredients:
600g cleaned asparagus
1.5 dcl white wine
4dcl vegetable broth
1 shallot
80g shredded carrots
80g sweet peas
80g couscous
20g grated Parmesan cheese
5g basil pesto
80g cherry tomatoes
100g rucola
50g butter
50g olive oil
Preparation:
Place cleaned asparagus in a pan with hot butter, pour 1dcl white wine, reduce, pour half the vegetable broth and boil until done. Roast the shallot on olive oil, pour 0,5 dcl white wine and reduce, add the shredded carrots, sweet peas, couscous and hot vegetable broth. Cover with lid, remove from the stove and wait 5 minutes for the couscous to be done. Add to the warm couscous grated Parmesan, basil pesto, halved and grilled cherry tomatoes and rucola dripped with lemon juice and olive oil. Stir lightly.
Enjoy
Hubert Club demi sec with the asparagus and the salad.
Recipe by chef
Andrej Zedníček.
Video Recipe:
