Asparagus and courgettes with basil sauce
Spring time = asparagus time! The first crop of this “royal vegetable” is already being harvested. How about an asparagus creation with courgettes and fresh basil in a spicy cream sauce at Easter? This will not only tickle the taste buds. According to Ayurveda, asparagus greatly reduces Kapha and is therefore just the thing at this time of year. It is also easy to digest, low in calories, packed with important nutrients – and incredibly delicious.
Simmer the asparagus and zucchini in a little salted water for about 20 minutes until done.
Melt the ghee in a pan. Add flour, nutmeg, pepper, and basil. Puree the whole thing and then allow to boil briefly. Thin the sauce a little with some water from the other pot, and continue to simmer lightly.
Once the asparagus is tender, arrange the vegetables on a plate and pour the sauce on top.
Source: "Cooking according to Ayurveda", by Dr. Karin Pirc
Ingredients (4 persons)
- 1 kg of white or green asparagus
- 2-3 zucchini (courgettes)
- 1 bunch fresh basil
- 1 tablespoon ghee
- 1-2 tablespoons of wheat flour, Type 405
- 1 pinch of grated nutmeg
- 1 pinch ground black pepper
- 200 g fresh cream