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Asparagus salad with kiwi carpaccio
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 186
  • Fat about 9g
  • Carbohydrates about 19g
  • Protein about 6g
This is needed
This is needed for 4 people
  • 2 tbsp olive oil
  • 1 organic lemon, use a little grated zest and 2 tbsp of juice
  • 1 tbsp liquid honey
  • 1 red chilli pepper, deseeded, cut into rings
  • 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
  • 4 kiwis, cut into slices approx. 3 mm thick
  • 40 g baby spinach
  • a little pepper
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And that's how it's done
And that's how it's done
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.
Arrange the kiwi in overlapping layers on plates. Distribute the asparagus salad and purslane on top and season.