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Ingredients
Roasted Asparagus with Arugula
- Ingredients
- 1 kilogram white Asparagus
- 1 shallot
- lemons
- 4 Tbsps grapeseed oil
- 1 tsp powdered sugar
- 150 milliliters Vegetable broth
- 125 grams Arugula
- 60 grams sun-dried Tomatoes (in oil)
- 2 Tbsps white balsamic vinegar
- salt
- peppers
- as needed
- 16 Dandelion flower
Rinse the asparagus and cut in half lengthwise. Cut into 5-6 cm (approximately 2-2 1/3 inches) pieces. Peel the shallot and chop finely. Squeeze half a lemon.
Heat 2 tablespoons of oil in a pan and sauté the shallot and asparagus for 2-3 minutes. Sprinkle with powdered sugar. Caramelize lightly. Deglaze with the broth. Cover and let simmer for 10 minutes.
Meanwhile, rinse the arugula, spin dry, and pluck into small pieces. Place on 4 plates as desired.
Cut the tomatoes into strips and add to the asparagus. Heat gently. Remove from heat and add the remaining oil and balsamic vinegar. Season with the lemon juice, salt, and pepper. Distribute the asparagus on the arugula and drizzle with the liquid. Garnish as desired with dandelion flowers and serve immediately.
(Percentage of daily recommendation)
| Calorie | 164 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.4 g | (15 %) |