How to make random stuff to eat from the fridge into something tasty… this was the “inspiration” behind this particular recipe. I used it just a day before our weekly food shop, when we were running out of fresh things to cook with. But I did have asparagus and some other random veg. And paneer. But I didn’t really fancy anything curried and it was a warm evening. So something light is what I really wanted. Definitely not curry! Paneer is very often associated with curries and Indian food. But it’s quite versatile an ingredient and can be used in a variety different ways.
Asparagus recipes make for very healthy meals and this one is beyond exception. Asparagus is a nutrient-dense food that is particularly high in folic acid. It is also a good source of potassium, fibre, vitamin B6, vitamin A and vitamin C, and thiamine. Plus it’s packed with antioxidants, phenolic compounds and anti-inflammatory properties. Bell peppers are a really great source of vitamins. They are rich in vitamin C, A, E, B6 and K. Among all the bell peppers, red bell pepper contains the highest amount of vitamin C, followed by yellow and green.
The balsamic butter glaze is what makes this dish so really good. So I would even think about adding 50% more of the ingredients to make even more of it because it’s so delicious and nutritious. I’ve tried with both butter and margarine. They both work, but butter obviously makes it taste much creamier. Ghee could do the same job as butter.
We had this dish it as a main meal for two. But the same can work as appetiser for four people.
Asparagus, Bell Pepper and Paneer in Balsamic Butter Glaze
- 250 g asparagus bottom end chopped off and washed
- 200 g paneer cubed
- 100 g butter or margarine
- 1 medium red bell pepper sliced
- 3 cloves garlic minced
- thumb size fresh ginger peeled and minced
- 1 bay leaf
- 1/3 tsp sweet cinnamon powder
- 1 tbsp soft brown or demerara sugar
- 3 tbsp balsamic vinegar
- 3 tbsp water
- 3 tbsp olive oil
- salt and pepper to taste
- sprinkle chilli flakes optional
- handful chopped mint leaves optional
Chop up all the vegetables and the paneer first, as everything cooks fairly quickly.
Heat the oil in a wok or large frying pan on medium heat. Add the garlic, ginger and the bay leaf and fry them for a minute or two.
Add the butter and the sugar and simmer for another minute. Then add the balsamic vinegar. Simmer the glaze for another minute or two.
Add the asparagus and the bell pepper slices and cook them in the sauce until they are al dente.
In the meantime in a grilling pan or a frying pan fry the cubed paneer, give them an minute or two on each sides, turning them over when they are getting golden brown.
Serve immediately, arranging the vegetables nicely on the serving plate, topping with the paneer cubes and spooning the glaze on the top of each serving.
Sprinkle with a little bit of chilli flakes and mint leaves.
Why not try this great example of great asparagus recipes out and let me know what you thought of it? I’m waiting to hear from you!