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Recipe for: Asparagus tonic with lime and thyme

Drinks Plant-based cuisine 30 min Easy 18 wyświetleń ~16.11 PLN * - (0)
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Description

A refreshing, spring tonic made with green asparagus, lime, and fresh thyme. This light, green non-alcoholic drink combines the delicate vegetable character of asparagus with the tartness of lime and the herbal note of thyme. Perfect as an aperitif for spring gatherings, a complement to light salads, or a drink served instead of classic lemonade. The drink has a fresh taste, a light green color, and an impressive presentation with a sprig of thyme and asparagus decoration. The preparation involves a short infusion of asparagus, blending, and straining the concentrate, which is then diluted with sparkling water – resulting in a clear, aromatic tonic with a subtle texture.

Ingredients Used

Ingredients (8)

Servings:
4
  • Asparagus 300 g
  • Lime 2.4 szt. (~120 g)
  • Water 250 ml
  • Sparkling water 800 ml
  • 🌿 Przyprawy
  • Thyme 30 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Honey 30 ml
  • Ice 200 g
💰 Szacowany koszt dania: ~16.11 PLN (4.03 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Asparagus infusion

1

Preparing the asparagus: rinse the asparagus under cold water. Lay the stalk on a cutting board and snap or cut off the tough ends (usually 2–3 cm from the bottom) – the asparagus will break naturally where it starts to become woody. Cut off the tips of the asparagus (about 6–8 tips) and set them aside for decoration; chop the rest into pieces about 2–3 cm long.

Ingredients: asparagus
Use a cutting board and a sharp kitchen knife. Breaking off the ends helps avoid a fibrous taste. Leave the heads as decoration - they will look nice in a glass.
2

Cooking and infusion: In a pot with a diameter of 18–20 cm, bring 250 ml of water to a boil. Add the chopped asparagus (without the tips) to the boiling water and reduce the heat so that the water barely simmers. Cook for 6 minutes - the pieces should become intensely green and tender when pierced with a fork, but not falling apart. Remove the pot from the heat and let it cool for 5 minutes.

Ingredients: asparagus, Water
Use a pot with a lid. Do not cook longer than specified – overheating gives a bitter taste. Check the softness with a fork: the fork should go in easily, but the pieces should not fall apart.
3

Blending and straining: transfer the cooled asparagus along with the cooking water to a blender. Add one third of the thyme leaves (remove the leaves from the stems) and blend on high speed for 40–60 seconds until smooth, green purée. Strain the mixture through a fine sieve or cloth (cheesecloth) into a bowl, pressing with a spoon to obtain a clear concentrate. You should get about 180–220 ml of liquid.

Ingredients: asparagus, Thyme, Water
Use a high-powered blender or immersion blender. For straining, it's best to use a fine sieve and a spatula, and finally, strain through cheesecloth for clarity. If you have a juicer, you can use that.

Flavoring

4

Adding lime and thyme: grate a thin layer of zest from both limes (only the green part) – about 1/2 teaspoon of zest in total. Cut the limes in half and squeeze the juice into the concentrate (about 80–90 ml). Add to the concentrate the lime juice, zest, and a pinch of salt (1 g). If you want to sweeten, add honey (30 g) now and mix well until dissolved; if you skip the honey, you can sweeten with 1–2 teaspoons of sugar dissolved in a tablespoon of warm water.

Ingredients: Lime, Thyme, Salt, Honey
Use a microplane grater for the zest and a citrus juicer for the juice. Honey dissolves best in warmer concentrate; if the concentrate is cold, dissolve the honey in 30 ml of warm water and add the syrup.

Cooling and Assembly

5

Cooling: leave the concentrate to cool completely (about 10–15 minutes) at room temperature, then place it in the refrigerator for 10 minutes to chill well. Pour the chilled concentrate (about 200 ml) into a pitcher and slowly add 800 ml of very cold sparkling water, gently stirring from the bottom to the top with a spoon (to preserve the bubbles). Taste and adjust with lime juice or honey to your liking.

Ingredients: Sparkling water, Water, Lime, Honey
Use a measuring cup or a jug with markings. Stir gently with a long spoon (bar spoon) to avoid losing carbonation. If the concentrate is very intense, you can dilute it 1:5 instead of 1:4.

Decoration and serving

6

Serving: place ice in glasses (optional), pour tonic to fill up to 3/4 of the height. For each serving, add 1–2 previously set aside asparagus tips (you can briefly blanch them: 1 minute in boiling water, then cold water), a sprig of thyme, and a slice of lime on the rim. Serve immediately, garnished with fresh herbs.

Ingredients: Ice, asparagus, Thyme, Lime
The most attractive are tall highball glasses. If you are using asparagus tips as a decoration, blanching will maintain their vibrant color and crispness.

Fun Fact

💡

Asparagus has been valued since ancient times as a seasonal delicacy. In Poland, asparagus has become a symbol of spring – it was once served at royal tables as a luxurious addition.

Best for

przyjęcie wiosenne piknik aperitif przed lekkim obiadem spotkanie koktajlowe

Tips

🍽️ Serving

Serve very chilled, preferably in tall, clear glasses with a few ice cubes. For a version without honey, add a teaspoon of sugar dissolved in warm water. The tonic pairs wonderfully with smoked salmon, herb cheese, or light snacks made from white fish.

🥡 Storage

Store the asparagus concentrate in a tightly sealed jar in the refrigerator for up to 48 hours. Do not mix with sparkling water until serving, as the drink will lose its bubbles. You can freeze the concentrate in ice cube trays for up to 1 month and use it as a portioned addition.

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