Side dishes and vegetables, vegetarian dishes and bakes |29
Baked asparagus with salsa
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MCRC00901967_BO_gebackener_Spargel-014_F39MCRC00915002_SE_gebackener_Spargel-021MCRC00903242_NF_gebackener_Spar gel-017_RZ1VegetablesVegetarian recipesPreparation methodsBakingRecipe categoriesSide dishes, BakesVegetarian recipes
Ingredients | For 4 servings
Universal pan
Salsa:
400 g cherry tomatoes
1 tbsp fresh oregano
½ bunch fresh basil
1 small, red onion
6-8 tbsp olive oil
Chilli flakes
Salt
Pepper, freshly ground
Sugar
Asparagus:
1.5 kg fresh green asparagus
4 tbsp olive oil
Salt
Sugar
Serve with:
Crema di Balsamico
Per serving
379 kcal, 11 g carbs, 34 g fat, 8 g protein,
0,9 BU
Preparation
1 | For the salsa, wash the tomatoes and finely
chop them. Roughly chop the herbs. Peel the
onions and cut into strips. Mix the tomatoes,
herbs and onions with the oil and season well.
2 | Peel the lower third of the asparagus and cut
into pieces 3-4 cm long. Add to the universal pan
and drizzle with olive oil. Season with salt and
sugar and cook as indicated.
3 | Serve the asparagus on plates and add the
cold salsa to the warm asparagus. Drizzle with a
little Crema di Balsamico to serve.
Setting procedure:
Universal pan, level 2
Top/bottom heating
200 °C
Cooking time:
25-30 minutes
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