Recipe for asparagus ribbons with herb dip

Asparagus is also great with a drink. With this recipe, for example.

Ingredients
Starter for 4 people
Preparation time 20 minutes

• 8 green asparagus
• 8 white asparagus
• 2 slices of white bread
• 1 tbsp butter
• 2 tbsp mixed seeds and kernels (e.g. linseed, buckwheat and chopped pumpkin seeds)
• 1 handful of chervil
• ½ handful of garden herbs (for example parsley and tarragon)
• 200 g yogurt
• lemon juice

Preparation
Wash the asparagus and cut off the woody ends. Scrape or pull thin ribbons from the asparagus with a vegetable peeler. Cut the crust off the bread and cut it into small dice. Heat the butter in a pan and toast the bread with the seeds until golden brown. Shake on a plate and let cool. Pluck the chervil leaves. Finely chop half with the garden herbs. In a bowl, stir the yogurt with the lemon juice. Stir in the chopped herbs and season the dip with salt and pepper. Divide the asparagus ribbons among four plates. Sprinkle with the bread croutons, the seed mixture and the chervil leaves. Serve the dip in four small bowls.

Enjoy your meal!

More asparagus recipes? You will find them in the May issue of Santé.

Recipe and image:BeeldigBeeld/StockFood