Asparagus with beets and fennel
2 servings
20 minutes
Asparagus with beetroot and fennel is an exquisite dish of European cuisine that combines the freshness of vegetables with the sophistication of spices. The vibrant beetroot adds a sweet depth of flavor, contrasting with the tender crispness of asparagus, while fennel contributes anise notes and a light spiciness. Historically, such combinations are found in Mediterranean gastronomy, where vegetables are prepared with minimal intervention to preserve their natural taste. Olive and truffle oils impart noble aromatic nuances to the dish, while orange juice adds freshness. It is the perfect treat for those who appreciate simplicity combined with haute cuisine. Asparagus with beetroot and fennel pairs beautifully with light white wines and can be served as a standalone dish or as an elegant side.
1
Cut the beet into three-centimeter thick wedges and boil. Place in a pan, add water, drizzle with olive oil, add a pinch of salt and two sugars. Allow the water to evaporate.
- Beet: 1 piece
- Olive oil: 50 ml
- Salt: to taste
- Sugar: to taste
2
Divide the asparagus into two bunches, tie each with kitchen twine, place in boiling water with two tablespoons of salt, and keep on the heat for eight minutes. Then transfer to ice water.
- Asparagus: 20 pieces
- Salt: to taste
3
Chop the fennel coarsely, season with salt and pepper. Heat olive oil and anise in a pan. Sauté the fennel, sprinkle with sugar. Pour in orange juice, and after a couple of minutes, add half a glass of water. Keep on heat until the water evaporates.
- Fennel: 1 piece
- Olive oil: 50 ml
- Anise (star anise): 4 pieces
- Sugar: to taste
- Oranges: 1 piece
4
Cut the lower third of one bunch of asparagus, place these tips in a blender with another bunch, add a tablespoon of truffle oil, and blend until smooth.
- Asparagus: 20 pieces
- Truffle oil: 1 tablespoon
5
Pour the puree into plates, top with asparagus, fennel, and beetroot.