Ingredients
- 200 g green asparagus250 g edamame, frozenSalt1 kg cauliflower3 tbsp olive oilPepper, from the mill1 small handful of mint leaves100 g ricottaFleur de sel
Instructions
1. Wash the asparagus, if necessary, peel the lower third and cut the stalks into approx. 3 chunks each.
2. Blanch together with the edamame in boiling salted water for 3–4 minutes. Pour off, rinse with ice-cold water and drain.
3. Wash and clean the cauliflower and cut into four thick slices. Heat 2 tablespoons of olive oil in a large frying pan and fry the slices for about 5 minutes on each side over low heat. Season with salt and pepper.
4. In another pan, sauté the asparagus and edamame for 2–3 minutes in the remaining hot olive oil. Season with salt and pepper. Wash the mint, shake dry and toss briefly.
5. Arrange the cauliflower steaks on plates and lay the vegetables on top.
6. Crumble the ricotta above it and serve. Sprinkle with Fleur de Sel as desired.
