Asparagus salad with kiwi carpaccio


Total time: 25m
Preparation Time: 25m

Servings
For 4 people


Nutritional Information

Contains 186 Kcal, 6g Protein, 19g Carbohydrates, 9g Fat


Ingredients

  • Dressing
  • 1 organic lemon, use a little grated zest and 2 tbsp of juice
  • 2 tbsp olive oil
  • 1 red chilli pepper, deseeded, cut into rings
  • 1 tbsp liquid honey
  • 0.5 tsp salt
  • Cooking the asparagus
  • 0.5 tbsp olive oil
  • 1 kg white asparagus, peeled, cut diagonally into pieces
  • 1 dl vegetable bouillon
  • Carpaccio
  • 4 kiwis, cut into slices approx. 3 mm thick
  • 40 g baby spinach
  • a little pepper

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Instructions

  • Dressing

    In a bowl, mix the lemon zest with all the other ingredients up to and including the salt.
  • Cooking the asparagus

    Heat the oil in a non-stick frying pan. Stir fry the asparagus over a medium heat for approx. 4 mins., pour in the stock, cook until almost soft for approx. 4 mins., pour away any residual liquid. Add the asparagus to the sauce and mix.
  • Carpaccio

    Arrange the kiwi in overlapping layers on plates. Distribute the asparagus salad and purslane on top and season.

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Products used in this recipe

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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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