A bean recipe for every taste:
Blanch fennel in salted water al dente, dry on kitchen towel and cut into pieces about 3 cm large and strong.
Peel the asparagus from the lower third, clean the beans and blanch each in salted water al dente. Cut a tomato and potatoes into 3 cm cubes.
Mix the lemongrass, kaffir lime leaves, soy sauce, olive oil and garlic with the herbs and a little pepper. Place the diced vegetables in the marinade for about 20 minutes. Using a fork, remove the vegetables and drain. Cut asparagus spears and beans into 3 cm long pieces. Put the vegetables on skewers. Cook the skewers on broiler trays.
Peel, core and finely dice the remaining tomatoes and mix them into the remaining marinade. Season to taste with balsamic vinegar, salt and freshly ground pepper and serve as a sauce with the kebabs.
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