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🍽️ Asparagus Burger Buns
470 kcal · 30 min · 4 servings
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Ingredients
- 150 g mixed salad (e.g. Lollo Bianco, Lollo Rosso, corn salad)
- 4 Roma tomatoes
- 0.25 cucumber
- 8 radishes
- 400 g green asparagus
- 2 tbsp butter
- 200 g cream cheese (plain)
- 50 g natural yogurt
- 1 tbsp chopped shiso cress
- 1 tbsp lemon juice
- salt
- pepper (from the mill)
- 4 pita breads
Instructions
- 1. Wash the lettuce thoroughly.
- 2. Remove any damaged leaves.
- 3. Spin the lettuce dry.
- 4. Wash the tomatoes, cucumber, and radishes.
- 5. Slice the tomatoes into thin slices.
- 6. Slice the cucumber into thin slices.
- 7. Cut the radishes into fine strips.
- 8. Peel the lower part of the asparagus.
- 9. Trim off the woody ends of the asparagus.
- 10. Cut the asparagus spears into long, thin strips using a vegetable peeler.
- 11. Melt the butter in a pan.
- 12. Sauté the asparagus strips briefly in the melted butter.
- 13. Remove the asparagus strips from the pan.
- 14. Let the asparagus strips cool down.
- 15. Mix the cream cheese with the yogurt.
- 16. Stir the herbs into the cream cheese and yogurt mixture.
- 17. Add the lemon juice to the mixture.
- 18. Season the cream with salt.
- 19. Season the cream with pepper.
- 20. Preheat the oven to 250°C top and bottom heat.
- 21. Toast the pita bread briefly in the hot oven.
- 22. Remove the pita bread from the oven.
- 23. Let the pita bread cool down.
- 24. Cut the pita bread horizontally in half.
- 25. Spread both halves of the pita bread with the cream cheese mixture.
- 26. Place the lettuce on the bottom half of the bread.
- 27. Place the cucumber slices on the lettuce.
- 28. Place the tomato slices on the cucumber.
- 29. Distribute the cooled asparagus strips over the vegetables.
- 30. Place the radish strips on the asparagus.
- 31. Place the top half of the bread on as a lid.
- 32. Cut the finished burger in half.
- 33. Serve the burger.
Nutrition per serving
- kcal: 470
- Protein: 16 g · Fett/Fat: 24 g · Carbs: 47 g