This is a light colourful starter that is served chilled so you can easily prepare it ahead. It consists of asparagus topped with a creamy spinach and parsley sauce and served with cooked beetroot.
1 person made this
80g frozen spinach
1 (250 g) bunch asparagus
1 tablespoon lemon juice
1 shallot, chopped
1 bunch parsley, chopped
150g Greek yoghurt
1/2 teaspoon Dijon mustard
1 tablespoon single cream
1 egg white
120g cooked beetroot
2 tomatoes, quartered and seeds removed
Method Prep:15min › Cook:10min › Ready in:25min
Thaw spinach in microwave for 1 minute. Remove spinach from microwave and reserve.
Meanwhile cut asparagus spears into 1 to 2cm pieces. Place in a flat microwave safe container; add a little water and lemon juice. Cover asparagus with cling film and cook in microwave for 7 minutes. The asparagus should be slightly crunchy. Gently drain cooking water and plunge asparagus into very cold water with ice to preserve colour. Remove from water and place between pieces of kitchen paper. Let dry.
For the sauce add shallot and parsley in the bowl of a food processor. Mix well, then add yoghurt, mustard, cream and reserved spinach. Process until smooth and uniformly green coloured. Pour into a large bowl.
In mixing bowl beat egg white until stiff peaks form. Gently fold into yoghurt mixture, cover and chill in refrigerator.
Peel beetroot and cut into four sticks of equal size. Arrange on chilled plates with tomato wedges, asparagus spears and dollops of sauce.