A gourmet asparagus recipe:
Prepare: Grease pie dish (quiche dish) with a little oil, line with plastic wrap.
Ginger parfait: Beat eggs and sugar with the whisks of a hand mixer until pale in color. Add lemon zest and ginger. Fold in whipped cream accurately, pour into prepared mold, freeze with lid closed for 4-5 hours.
Rhubarb compote: soften all ingredients just about 5 min with lid closed, cool.
Serve: Lift parfait out of mold, remove plastic wrap. Cut into slices, cut out shapes to taste. If necessary, freeze again briefly. Serve with the rhubarb compote.
As a vegetarian menu – Asparagus Polish style – Spicy Savarin with morel stuffing – Ginger parfait with rhubarb compote
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