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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_Spargel-017_RZ1VegetablesVegetarian recipesPreparation methodsBakingRecipe categoriesSide dishes, BakesVegetarian recipes

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:

CircoTherm

190 °C

Added steam, high

Cooking time: 25-30 minutes

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