Ingredients (for 2 servings):
- 5-6 potatoes
- 1 bunch green asparagus
- 1 medium bunch parsley
- 1 onion
- 1 clove garlic
- 1-2 tbsp vegan-greens:PROTEIN (optional)
- 100-150 ml vegetable broth
- 100 ml heavy cream or vegan alternative
How to make it:
- Peel the potatoes, cut them into pieces, and boil until tender in salted water.
- Wash the green asparagus, peel the lower third if necessary, remove the ends, and steam until al dente.
- Peel and finely chop the onion and garlic, then sauté until translucent in a little oil or plant-based butter. Add the washed, coarsely chopped parsley along with its tender stems and sauté briefly.
- Deglaze with vegetable broth and simmer for 1–2 minutes.
- Drain the cooked potatoes, season lightly with salt, and fry until golden brown in a pan with herbs. Creamily mix the pan contents with heavy cream (or a plant-based alternative) and optionally 1-2 tbsp vegan-greens:PROTEIN.
- Pour the green sauce onto a plate, serve with the potatoes and asparagus – and enjoy!
Tip: Alternatively to parsley, you can also use other green vegetables for the sauce. With vegan greens:PROTEIN, the dish becomes a nutrient-rich power meal: High-quality plant-based protein with all essential amino acids supports muscle building, cell regeneration, and satiety – completely without animal ingredients. The fine, green protein mixture fits perfectly in terms of taste into the creamy sauce and brings noticeable added value to the plate.
Enjoy your meal :-)
