Ingredients:

• 
  1
  
  
  
  
  
  

  small onion
  

• 
  1
  
  

  toe
  
  
  
  garlic
  

• 
  30
  
  

  g
  
  
  

  fresh Turmeric
  

• 
  100
  
  

  ml
  
  
  

  White wine
  

• 
  
  
  
  
  

  alternatively: apple juice
  

• 
  500
  
  

  ml
  
  
  

  chicken stock
  

• 
  
  
  
  
  

  alternatively: vegetable broth
  

• 
  4
  
  

  The rod
  
  
  

  whiter asparagus
  

• 
  4
  
  

  The rod
  
  
  

  greener asparagus
  

• 
  125
  
  

  ml
  
  
  

  Scene
  

• 
  
  
  
  
  

  Pfeffer
  

• 
  
  
  
  
  

  Salt
  

• 
  
  
  
  
  

  Bratöl
  

Cut the onion and garlic into small cubes. Peel the turmeric root and also cut into small cubes. Peel the white asparagus and cut off the ends of the green asparagus. Cut both into pieces about 2 cm long and halve them lengthwise.

Sweat the onion and garlic in a pan, add the turmeric cubes and also sweat briefly. Deglaze everything with white wine or apple juice. Fill up with chicken stock or vegetable broth, bring to the boil and reduce. Then put the white asparagus in the pan first. When it’s almost done, add the green asparagus. Cook until both are done. Top up with cream and season with salt and pepper. The curry goes very well with jacket potatoes and chicken.

Additional information:

• Turmeric: Healthy root from Asian cuisine
• Asparagus: tips and recipes