Recipes, Salty

Herbal health salad with roasted asparagus

Delicious health salad with gently roasted asparagus!

Step into spring and make one of our light spring asparagus salads! Did you know that asparagus is a great body cleanser? Useful asparagus allows toxins to be flushed out of the organs, also inhibiting the development of pathogens in the body. Prepare a bowlful of crispy salad and enjoy the power of asparagus! The garlic and lemon combo goes wonderfully with asparagus, so it’s definitely something worth trying!

Quantity: 2 for salad lovers
Preparation time: 30 minutes
Severity: light
To prepare you need:

  • 250g salad mix (ideal if you include carrots)
  • ½ red onion
  • 50g stoned black olives with no additives
  • 200g cherry tomatoes
  • 200g fresh asparagus
  • 1-2 tbsp maple syrup
  • 1 crushed garlic clove
  • 3-4 tablespoons freshly squeezed lemon juice
  • sea salt and ground black pepper to taste
  • 1 can of chickpeas (240g)
  • chilli powder

How to make asparagus salad?

Start by roasting the chickpeas. Preheat the oven to 180 degrees and line a baking tray with baking paper. Then rinse the chickpeas under running water, season with chilli powder and sea salt and spread evenly on a baking tray. Roast the chickpeas in the oven at 180 degrees for 15 minutes, until the peas take on a golden brown colour and become slightly crispy. While the chickpeas are in the oven, prepare the salad base and the roasted asparagus. To do this, chop the vegetables and olives into a large bowl (except the asparagus). Season the salad with lemon juice, maple syrup and sea salt, mix thoroughly and set aside.

Now it’s asparagus time! To roast the asparagus, heat a pan, add 2-3 tablespoons of water and the chopped asparagus. Roast the asparagus for 5-10 minutes and then season with crushed garlic, a pinch of salt, a squeeze of lemon juice and a dash of maple syrup. Roast for another 1-2 minutes, stirring occasionally. Make sure the asparagus does not burn on the bottom, add a little water if necessary. When the asparagus and chickpeas are cooked, let them cool for 5-10 minutes and then mix them into the fresh salad. Serve immediately!

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