Vegetable Cassoulet with Asparagus and White Beans
45 min
Under an hour
Kifli Kukták
Preparation method
Preparing the Vegetables
1
Trim the woody ends of the asparagus and remove the small leaves from the stalks. Prepare a bowl of ice water.
2
Bring a generous amount of water to a boil in a pot, add a tablespoon of salt, then cook the asparagus for 1 minute. Immediately transfer it to the ice water and let it cool for a few minutes. Drain, pat dry, then cut into 3 cm pieces.
3
Finely chop the shallots and garlic. Tear the oyster mushrooms into smaller pieces. Let the green peas thaw.
Chef's tip
Instead of water, you can use vegetable broth for a richer flavor. The ice bath helps preserve the asparagus's vibrant green color and crispness.
Ingredients
Price per portion:HUF 1,441.00
Vegetable Cassoulet Base
Crispy Crumble
Nutritional values
Energy value
1736.36 kJ415 kCalFats
22 gCarbohydrates
35 gProtein
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