Asperges Sayur Kelapa


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🥥 Recipe: Asperges Sayur Kelapa

Yield: 2–4 servings | Prep time: 15 mins | Cook time: 12 mins

🛒 Ingredients

For the White Asparagus:

  • 8–10 spears White Asparagus, tough woody ends trimmed and peeled thoroughly
  • 1 tbsp Salt
  • 1 tsp Sugar
  • 1 slice Lemon
  • 1 tbsp Vegan butter (optional, for poaching)

For the Sayur Kelapa Sauce:

  • 200ml Light coconut milk
  • 2 Kaffir lime leaves, bruised
  • 1 stalk Lemongrass, white part only, smashed
  • 1 small Shallot, finely minced
  • 1 tsp Fresh ginger, grated
  • 1 tsp Lime juice
  • 1/2 tsp Lime zest
  • Salt and white pepper to taste

For Garnish:

  • Toasted grated coconut (Kerisik style)
  • Fresh red chilli, deseeded and finely julienned
  • Micro-cilantro or Thai basil


👨‍🍳 Instructions & Method

1. Poach the Asparagus

  1. Fill a wide pan with enough water to cover the spears. Add salt, sugar, lemon, and butter.
  2. Bring to a gentle simmer. Add the peeled asparagus.
  3. Simmer for 8–12 minutes depending on thickness. They should be "al dente"—tender enough for a knife to pass through, but not mushy.
  4. Remove carefully and drain on a clean kitchen towel.

2. Infuse the Sayur Kelapa Sauce

  1. In a small saucepan, combine coconut milk, kaffir lime leaves, lemongrass, shallot, and ginger.
  2. Simmer over low heat for 5–7 minutes. Do not let it boil vigorously, or the coconut milk may split.
  3. Strain the sauce through a fine sieve to remove the aromatics, leaving a smooth, infused liquid.
  4. Stir in the lime juice and zest. Season with salt and a pinch of white pepper.

3. Assembly

Place 3–4 warm asparagus spears on a plate. Spoon the zesty coconut sauce over the middle section of the spears. Sprinkle with the toasted grated coconut for crunch, and garnish with the chilli julienne and micro-greens.


💡 Pro Tips

  • Peeling is Key: Unlike green asparagus, white asparagus must be peeled from just below the tip all the way to the base, otherwise, the skin remains bitter and stringy.
  • The "Snap" Test: To find where the woody end starts, gently bend the asparagus near the bottom; it will naturally snap at the point where it becomes tender.
  • Sauce Consistency: If the sauce is too thin, simmer it for a few extra minutes to reduce, or add a tiny cornstarch slurry for a more velvet-like coating.


 

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