Warm Asparagus Salad
533 g CO2 (-67%1)
Crostini always make for a good choice! Not only do they make fantastic appetisers they also make for a delicious lunch or filling dinner. It’s a versatile recipe since it can be adapted to use up leftovers such as vegetables or stale bread. With this creation of a climate-friendly Crostini version we offer two different creations: 1) Roasted flavours of asparagus harmonising perfectly with fresh lemon. 2) Asparagus served with pesto giving it additional spiciness as well as adding a lovely touch of colour to the dish.
Ingredients for 2 servings
|500g||green asparagus, Switzerland|
|50g||dried tomatoes in olive oil|
|50g||olive oil from dried tomatoes|
|1 clove||garlic, medium size|
|salt and pepper|
Percent Daily Value (DV)
1. Cut off the woody ends of the asparagus and peel the ends of particularly thick asparagus. Fry in a frying pan without oil at high heat for around 10 – 15 minutes. Turn over frequently. Finally, sprinkle some lemon on top.
2. Cut bread into slices that are not too thick for roasting. Toast continuously from now onward.
3. Crush half of the garlic clove and mix with lemon juice, mayonnaise and pepper.
4. Make the pesto with the other half of the garlic clove adding in dried tomatoes, pine nuts and basil.
5. Spread mayonnaise on the roasted slices of bread, put roasted asparagus on top and season to taste with salt and pepper. Spread tomato pesto on the other slices of bread, put asparagus on top and serve.
- in comparison to the average conventional meal: https://eaternity.org/meals/