Ingredients
For 2 servings
For lemon and sesame asparagus
- 1 bunch of organic green asparagus
- 1 clove of garlic, pressed
- 1 cm fresh ginger, grated
- 1 organic lemon, sliced
- 1 tbsp lemon juice
- 1 tbsp sesame seeds
- Salt
- Pepper
For crispy Luya strips
- 1 Luya Organic en Bloc or Luya Organic Chunks Simply Natural
- 30 g gluten-free flour / alternatively wheat or spelt flour
- 50 g gluten-free breadcrumbs / alternatively panko flour (not gluten-free)
- 2 tbsp yeast flakes
- 75-100 ml plant-based drink of your choice (e.g. soya drink)
- 1 tsp thyme, dried
- 1 ½ tsp paprika powder
- Chilli flakes (optional)
- Salt
- Pepper
Preparation
1. Bread the Luya
The first step is to prepare the breading for the crispy Luya strips. To do this, mix the flour, vegetable drink, thyme, paprika powder, salt, pepper and chilli flakes well in a deep bowl. The mixture should be smooth. Mix the breadcrumbs and yeast flakes in a second deep dish. Cut the Luya en Bloc in half and dredge each half first in the batter, then coat on both sides. Set aside.
2. Prepare the asparagus and lemon
Wash the asparagus and lemon thoroughly and cut off the woody ends. Cut the lemon into slices. Peel the ginger.
3. Fry Luya
Heat the olive oil in a pan and fry the breaded Luya en Bloc on both sides until golden brown.
4. Sauté the asparagus
In the meantime, heat the olive oil in another pan. Sauté the garlic for a minute. Add the asparagus, lemon slices and 1 tbsp lemon juice to the garlic in the pan. Add the ginger and sesame seeds and season with salt and pepper. Sauté the asparagus for approx. 10 minutes.
5. Serving
Cut the golden-brown fried Luya into strips. Arrange two plates with asparagus and Luya strips.
