VEGAN

Asparagus with Beetroot and Fennel

Appetizers | Norwegian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Asparagus with beetroot and fennel

Ingredients

Beetroot - 1 piece
Asparagus - 20 pieces
Fennel - 1 piece
Olive Oil - 0 fl oz
Star anise - 4 pieces
Truffle Oil - 1 tablespoon
Oranges - 1 piece
Salt - to taste
Sugar - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the beetroot into wedges about three centimeters thick and boil them. Place in a skillet, add water, drizzle with olive oil, toss in a pinch of salt and two teaspoons of sugar. Allow the water to evaporate.

Step 2

Divide the asparagus into two bundles, tie each with kitchen twine, and drop them into boiling water with two tablespoons of salt. Cook for eight minutes, then transfer to ice water.

Step 3

Chop the fennel coarsely, then season it with salt and pepper. Heat olive oil and anise in a skillet. Sauté the fennel and sprinkle it with sugar. Pour in orange juice, and after a couple of minutes, add half a cup of water. Keep it on the heat until the water has evaporated.

Step 4

Trim the lower third of one bunch of asparagus and add the ends to a blender along with another bunch. Pour in a tablespoon of truffle oil and blend until smooth.