for 4 person

Vegetables

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

Bowl

1 tbsp	lemon juice
1 tbsp	olive oil
2 pinch	salt
90	rocket
50 g	beetroot shoots

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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