|3||kaffir lime leaves|
|2 tbsp||olive oil|
|3 stalks||green asparagus|
|2 tbsp||lime juice|
|1½ tbsp||olive oil|
|9 stalks||green asparagus|
|1 tsp||olive oil|
|2 tbsp||oil (for frying)|
|250 g||king oyster mushrooms|
|1 pinch||smoked paprika powder|
|vanilla bean (ground)|
|1 tbsp||horseradish (for serving)|
|3 tbsp||garden cress (for serving)|
|2 tbsp||sesame seeds|
Cut kohlrabi into 0.5-cm dices and cut one slice from the lemon. Rinse the quinoa, and bring to a boil together with the water, slice of lemon, lime leaves and salt. Simmer for 10 minutes with the lid on. Then, add the cubed kohlrabi, and simmer for 5 more minutes with the lid on, add the olive oil, season with salt and pepper, and let steep.
For the chermoula, cut the asparagus in a 45 degree-angle into 2mm thin slices. Slice strawberries and finely cut cilantro and parsley. Finely dice shallot and cut chili into thin rings. Mix all ingredients, season to taste with a little salt, a dash of agave and pepper.
Peel asparagus spears and cut mushrooms into 1-cm thick slices. Heat up a large frying pan to heat level 7 of 9, add some frying oil and the sliced mushrooms in one half, and in the other half, roast the asparagus spears for approx. 7 minutes, turning them twice. Take the asparagus from the pan, and season to taste with a good pinch of salt, some vanilla, a dash of agave, and some olive oil.
Season the mushrooms in the pan with smoked pepper powder, pepper, and some salt. Take the pan off the hotplate.
Spread out the quinoa on a board, arrange the asparagus and mushrooms on it just as you like, add some spots of chermoula, and garnish your creation with some horse radish, cress, and sesame. Simply place the board in the middle of the table for everyone to help themselves.
Find more recipes in my free Ebook www.vegan-bowl.de!