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🍽️ Fresh Salad with Green Asparagus, Tomatoes, and Palm Hearts

187 kcal · 30 min · 4 servings

Ingredients

• 800 g green asparagus
• 1 clove garlic
• 3 tbsp olive oil
• 1 tsp powdered sugar
• 100 ml vegetable broth
• 400 g palm hearts (can)
• 250 g cherry tomatoes
• 2 tbsp freshly chopped parsley
• 2 tbsp white balsamic vinegar
• 1 tbsp lemon juice
• salt
• pepper (from the mill)
• 400 g palm hearts (can)

Instructions

1. 1. Peel the lower part of the green asparagus and cut the stalks in half.
2. 2. Peel the garlic and chop it finely.
3. 3. Heat some oil in a pan and sauté the garlic together with the asparagus.
4. 4. Lightly dust the asparagus with powdered sugar and toss it briefly in the pan.
5. 5. Deglaze the mixture with the broth.
6. 6. Wash the palm hearts and let them drain well.
7. 7. Cut the palm hearts once lengthwise and once crosswise to create small pieces.
8. 8. Add the palm hearts to the asparagus in the pan.
9. 9. Cover the pan and let the asparagus cook gently for about 10 minutes.
10. 10. Wash the tomatoes and add them to the asparagus.
11. 11. Stir everything well until the liquid has almost completely evaporated.
12. 12. Remove the pan from the heat.
13. 13. Fold in the washed parsley.
14. 14. Add the balsamic vinegar and lemon juice.
15. 15. Season the salad to taste with salt and pepper.
16. 16. Let the salad cool down to room temperature.
17. 17. Serve the salad afterwards.

Nutrition per serving

• kcal: 187
• Protein: 9 g · Fett/Fat: 8 g · Carbs: 18 g