🍽️ Asparago alla griglia con insalata di pomodori e erbe aromatiche

Name: Asparago alla griglia con insalata di pomodori e erbe aromatiche
Total time: 30 min
Yield: 4 porzioni
Ingredients: 750 g asparago bianco; 4 cucchiaio olio d'oliva (40 ml); pepe; 2 cucchiaio aceto di vino bianco; 1 cucchiaino sciroppo d'acero; 0.5 cucchiaino senape (medio-piccante); 2 cucchiaio yogurt (1,5 % di grassi); sale; 300 g erbe aromatiche miste (ad es. crescione, acetosella, foglie di dente di leone giallo, prezzemolo); 4 pomodorini; 1 carota; 4 fiori commestibili (a piacere)

150 kcal · 30 min · 4 porzioni

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Ingredienti

750 g asparago bianco
4 cucchiaio olio d'oliva (40 ml)
pepe
2 cucchiaio aceto di vino bianco
1 cucchiaino sciroppo d'acero
0.5 cucchiaino senape (medio-piccante)
2 cucchiaio yogurt (1,5 % di grassi)
sale
300 g erbe aromatiche miste (ad es. crescione, acetosella, foglie di dente di leone giallo, prezzemolo)
4 pomodorini
1 carota
4 fiori commestibili (a piacere)

Preparazione

1. Wash the asparagus thoroughly.
2. Peel the stalks carefully with a vegetable peeler.
3. Trim off the woody lower ends generously.
4. Cut off the asparagus tips.
5. Halve the remaining stalks once lengthwise and once crosswise.
6. Place the asparagus in a bowl.
7. Add 2 tablespoons of oil.
8. Season with some pepper.
9. Mix everything well.
10. Put vinegar into a second bowl.
11. Add maple syrup.
12. Add mustard.
13. Add yogurt.
14. Add the remaining oil.
15. Whisk the mixture with a whisk until creamy.
16. Season the sauce with salt.
17. Season the sauce with pepper.
18. Line a baking tray with baking paper.
19. Distribute the asparagus stalks on the tray.
20. Distribute the asparagus tips on the tray.
21. Switch the oven to the grill function.
22. Place the tray on the second rack from the top.
23. Grill the asparagus for 5 to 7 minutes.
24. Turn the asparagus once in the middle of the cooking time.
25. Sort through the mixed herbs.
26. Wash the herbs.
27. Shake the herbs dry thoroughly.
28. Pluck the leaves from the stems.
29. Cut large leaves into bite-sized pieces.
30. Wash the tomatoes.
31. Quarter the tomatoes.
32. Peel the carrot.
33. Wash the carrot.
34. Peel the carrot.
35. Dice the carrot into very fine cubes.
36. Mix the herbs with the salad dressing.
37. Mix the carrots with the salad dressing.
38. Mix the tomatoes with the salad dressing.
39. Season the salad again with salt.
40. Season the salad again with pepper.
41. Plate the salad.
42. Place the grilled asparagus on the plates.
43. Garnish the salad with flowers if desired.
44. Serve the dish.

Valori per porzione

kcal: 150
Protein: 5 g · Fett/Fat: 11 g · Carbs: 8 g