Asparagus bowl

Total time: 1hr 05m
Preparation Time: 30m

For 4 people


Dorothea (FOOBY Team)

Nutritional Information

Contains 344 Kcal, 9g Protein, 26g Carbohydrates, 21g Fat


  • Vegetables
  • 1 tbsp olive oil
  • 1 kg white asparagus, peeled, halved
  • 400 g baby potatoes, halved
  • 0.25 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
  • a little pepper
  • 0.5 tsp salt
  • Bowl
  • 2 pinches salt
  • 90 rocket
  • 1 tbsp olive oil
  • 50 g beetroot shoots
  • 1 tbsp lemon juice

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  • 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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