An article written by our guest author Selina Reusser
It’s Asparagus and Spinach Season!
By using seasonal veggies and fruit, you not only do something good for the environment, but also for your health. The seasonal produce is much fresher and contains more vitamins and nutrients, because the transport from the field to your kitchen is cut shorter. In addition, you can bring some variety in your cooking routine by regularly taking a look in a seasonal calendar.
Harvest season for fresh asparagus and baby spinach in Germany has just begun, thats why we prepared this super delicious and simple Freekeh recipe for you.
1 large Onion (optional spring onions)
2 Cloves of Garlic
800ml Vegetable Broth
1 Bunch of regional Green Asparagus
100g Baby Spinach
Cherry Tomatoes (optional)
Pomegranate Seeds (optional)
40 – 50 min
2 big Portions
Begin by preparing all your ingredients: cut the onion into small pieces, prepare the vegetable broth and heat the oven to 220°C. Next, wash the spinach and the asparagus. Continue by peeling the bottom third of the asparagus spears and by cutting off the stem ends. You can put the asparagus on a tray lined with baking paper and then marinate with salt, pepper, olive oil and the juice of half a lemon. Optionally you can quarter a handful of cherry tomatoes and bake them together with the asparagus.
Heat some olive oil in a large pan, fry the onion until soft, but not golden. After 8 minutes add the garlic and fry for another 2-3 minutes.
As soon as the mixture is glassy, stir the freekeh into the onions. If prefered, add the cherry tomatoes to the mix. Now add the vegetable broth, a ladleful at a time. It takes about 30 minutes for the Freekeh to absorb the broth, if necessary add more broth – it is important that you constantly stir your Freekeh. During this time, place the asparagus in the preheated oven.
After about 30 minutes, you can again add a little more water to your Freekeh (optionally also some parsley), and let it cook for another 10 minutes with the lid closed.
At the end, stir in the fresh baby spinach and mix it carefully into the Freekeh, until the greens are tender and heated through. Now you can season everything to your taste with salt, pepper, paprika, and the rest of the lemon juice and take the asparagus out of the oven.
Serve the freekeh on a plate and place some asparagus on top. Garnish your dish optionally with pomegranate seeds, cherry tomatoes, and parsley.
The team from Conflictfood wishes you Guten Appetit!