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


4 people


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


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

Asparagus hummus

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


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

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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.


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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