Asparagus and rice salad

Asparagus and rice salad

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 838 kcal
, Fat: 40 g
, Carbohydrate: 104 g
, Protein: 13 g


2 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


4 tbsp lemon juice
4 tbsp olive oil
½ tsp salt
a little pepper

Asparagus and rice

1 tbsp olive oil
250 green asparagus, lower third peeled, cut diagonally into slices approx. 1 cm thick
250 g Express long grain rice (pre-cooked)


50 g rocket
1 avocado, cut into pieces
salt and pepper to taste
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How it's done

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Combine the lemon juice and oil in a bowl, season.

Asparagus and rice

Heat the oil in a frying pan. Sauté the asparagus for approx. 3 mins., add the rice and cook for approx. 2 mins. Add the asparagus rice to the dressing, mix, allow to cool slightly.


Mix the rocket and avocado into the asparagus rice, season.

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