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🍽️ Fried Asparagus Spears with Dried Tomatoes and Arugula

170 kcal · 30 min · 4 servings

Ingredients

• 1 kg white asparagus
• 1 shallot
• 4 tbsp grape seed oil
• powdered sugar (for dusting)
• 150 ml vegetable broth
• 125 g arugula
• 60 g dried tomatoes (preserved in oil)
• 2 tbsp white balsamic vinegar
• salt
• pepper (from the mill)
• dandelion flower (for garnishing)

Instructions

1. 1. Peel the asparagus and cut it in half lengthwise.
2. 2. Cut the asparagus halves into pieces about 5 to 6 centimeters long.
3. 3. Peel the shallot and dice it finely.
4. 4. Heat 2 tablespoons of oil in a pan.
5. 5. Fry the shallot cubes and the asparagus in the hot oil for 2 to 3 minutes.
6. 6. Lightly dust the mixture with powdered sugar.
7. 7. Let the ingredients caramelize briefly.
8. 8. Deglaze the pan with the broth.
9. 9. Cover the pan and let the asparagus cook gently for about 10 minutes.
10. 10. Wash the arugula and shake it dry.
11. 11. Tear the arugula into smaller pieces if necessary.
12. 12. Distribute the arugula onto the serving plates.
13. 13. Cut the dried tomatoes into strips.
14. 14. Add the tomato strips to the asparagus in the pan.
15. 15. Heat the mixture until it is hot.
16. 16. Remove the pan from the heat.
17. 17. Add the remaining oil and balsamic vinegar.
18. 18. Season the asparagus mixture with lemon juice, salt, and pepper.
19. 19. Distribute the asparagus mixture over the arugula.
20. 20. Drizzle the dish with the liquid from the pan.
21. 21. Garnish the dish with flowers and serve.

Nutrition per serving

• kcal: 170
• Protein: 4 g · Fett/Fat: 13 g · Carbs: 9 g