Ingredients for 4 people:
For the relish:
200 g courgettes
4 shallots
2 tbsp oil
2 tbsp brown sugar
2 tbsp white wine vinegar
Salt
1 pinch of ground chilli
2 tbsp sweet mustard
1-2 tsp hot horseradish (from the jar)
1 tbsp each chive and chopped parsley
Also:
2.5 kg white asparagus
Salt
8 white sausages (ready-made, cooked)
2 tbsp oil
Preparation:
1. Rinse and clean the courgettes and dice very finely. Peel the shallots and finely dice. Heat the oil in a saucepan. Sauté the shallots until translucent. Add the courgettes and sauté briefly. Sprinkle with sugar and caramelise briefly, stirring occasionally. Add the vinegar and sauté for another 2-3 minutes. Season with salt and chilli. Stir in mustard and horseradish. Leave to cool and season again. Stir in the herbs.
2. Peel the asparagus, rinse and cut off the ends. Cook the asparagus in
boil the asparagus in salted water for about 10-12 minutes. Drain the asparagus and drain well.
3. Cut the white sausages into thick slices. Heat the oil in a pan and fry the sausage slices until light brown. Thread onto long wooden skewers as desired.
Serve the asparagus with the sausage and relish. Serve with pretzels or rolls.
Preparation time approx. 1 hour
Nutrition per portion approx.:
Calories: 539
Joule: 2250
Protein: 31.3 g
Fat: 37,1 g
Carbohydrates: 19 g
(FoodCentraleby ddp images)
