Asparagus bowl

Asparagus bowl

Total: 1 hr 5 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 344 kcal
, Fat: 21 g
, Carbohydrate: 26 g
, Protein: 9 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Vegetables

1kg white asparagus, peeled, halved
1tbsp olive oil
½tsp salt
400g baby potatoes, halved
1tbsp olive oil
¼tsp salt
1glass artichoke hearts in oil (approx. 285 g), drained, halved

Asparagus hummus

1tbsp olive oil
1tin chickpeas (approx. 120 g), rinsed, drained
1tbsp lemon juice
1tbsp olive oil
½tsp salt
a little pepper

Bowl

1tbsp lemon juice
1tbsp olive oil
2pinches salt
90 rocket
50g beetroot shoots
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How it's done

Vegetables

Mix the asparagus with the oil and salt, spread on a baking tray lined with baking paper. Mix the potatoes with the oil and salt, place next to the asparagus on the tray along with the artichokes.

To roast

Approx. 20 mins. in the centre of an oven preheated to 220°C.

Remove the asparagus, leave the potatoes and artichokes to roast for a further 15 mins.

Asparagus hummus

Puree half of the asparagus with the chickpeas, lemon juice and oil, season. Divide the hummus into bowls.

Bowl

Whisk together the lemon juice and oil, season with salt. Add the rocket, mix, serve on top of the hummus along with the rest of the asparagus, potatoes, artichokes and beetroot shoots.

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