20 min., baking 15 min.
The recipe for beef mince with spring vegetables will leave no one indifferent. This is a spring menu for a barbecue party. The beef mince, flavoured with fresh herbs and smelling of smoke, goes well with a refreshing yoghurt-ricotta sauce and fire-roasted asparagus and a crispy salad.
INGREDIENTS
For mince pies:
- 0,5 kg minced beef
- 2 tbsp. 2 kg of olive oil
- handful of finely chopped parsley
- a handful of finely chopped yellowberries
- a handful of finely chopped onion leaves
- 1 tbsp each of fresh thyme leaves, rosemary, chopped garlic
- salt, ground black pepper, paprika
For the dressing:
- radish florets
- a bundle of dill
- 200 ml thick natural yoghurt
- salt, ground black pepper
For fried asparagus:
- 0,5 kg green asparagus
- 2 tbsp lemon juice
- 4 tbsp. olive oil
- sugar, salt, ground black pepper, paprika
- For the salad:
- a bundle of lettuce leaves
- a bundle of rocket leaves
- a bundle of dill
- a few radish bundles
- 200 ml thick natural yoghurt
- 1 tbsp lemon juice
- 1 tbsp. olive oil
- salt, ground black pepper
PREPARATION
I first prepared the meat for the beef mince by mixing the mince with all the finely chopped herbs, spices and oil. I kneaded the mixture well with my hands to make it homogeneous and shaped it into small flat mince balls (they should be thinner than normal so that they bake better on the coals), I got ten pieces.
Then I prepared the asparagus, washed it, trimmed the ends and lightly marinated it in a sauce of lemon juice, oil and spices (about an hour).
Now it's time to light the fire to make coals. While the wood was burning, the asparagus was marinating and the mince was ripening, and I had time to make the salad and the sauces.
For the salad, I tore up the lettuce, arugula leaves and dill, cut the radishes into rings and mixed everything by hand.
I made two yoghurt dressings, one for the salad and one for the mince. I started with the dressing for the mince, finely chopped the radishes and let them drain, chopped the dill and mixed it with the yoghurt and the spices to make a thick dressing. For the salad dressing, I whisked the yoghurt in a bowl with the lemon juice, oil and spices.
In the meantime, the wood had turned to charcoal and was ready to cook. I placed the mince and asparagus on the grill in a way that made it easy to turn. As my charcoal was not very hot, the mince and asparagus cooked in 15-20 minutes, the most important thing in this process is not to burn the asparagus and not to overcook the mince.
When the cooking process was finished, I put lettuce on the plates, drizzled them with yoghurt sauce, put the asparagus on top of the lettuce, then put the beef mince on top of the radish sauce.
Beautiful moments!
P.S. It was a very light lunch with a hint of smoke, and the glass of white wine and the sunshine made it perfect. I'll be sure to do it again this weekend, because I already want to...
Recipe source.
