Ingredients for 4 servings:
2 bunches green asparagus
3 tablespoons olive oil
Juice of two oranges
Salt, freshly ground pepper
2 bunches rocket
1 packet of sprouts
250 g cocktail tomatoes
4 tbsp pine nuts
A little fresh rosemary and thyme each
Preparation:
1. Wash the asparagus, peel at the bottom and cut into pieces. Heat 1 tbsp oil
pan, fry the asparagus briefly and deglaze with a little orange juice. Cover and cook over a medium heat for about 8 minutes until firm to the bite. Season with salt and pepper.
2. Wash and clean the rocket, sprouts and tomatoes. Mix the rocket with the sprouts and arrange on a platter. Halve the tomatoes. Toast the pine nuts until golden brown and remove them from the pan, otherwise they will brown again.
3. For the dressing, place 2 tbsp of the pine nuts in a tall container. Mix olive oil and orange juice, rosemary, thyme with a hand blender. Season to taste with salt and pepper.
4. Place the asparagus and tomatoes on the rocket and sprout mix. Drizzle with the dressing and the remaining pine nuts on top.
Tip: Also delicious with young spinach and freshly grated Parmesan.
Preparation time approx.: 20 minutes
Nutritional values per serving approx.:
Energy: 212 kcal / 889 kJ
Fat: 13,4 g
Carbohydrates: 12,6 g
Protein: 9.55 g
(FoodCentrale by ddp images)
