Warm green asparagus and artichoke salad with bacon vinaigrette
Allergens:
Ingredients for 5 portions
Calculate portions
Wild asparagus
0.5 kg
White asparagus
0.5 kg
Vacuum-packedartichokes
1.0 kg
Bacon
0.1 kg
Carrots
0.05 kg
Extra virgin olive oil
0.1 l
Mayonnaise sauce
0.1 l
Garnished vinaigrette
0.1 l
Artichoke
0.75 kg
Extra virgin olive oil
0.005 l
Table salt
2.0 g
Table salt
1.0 g
Spring onions
0.5 ud
Red pepper
0.05 kg
Green pepper
0.05 kg
Elaboration
For the asparagus:
Wild asparagus:
- Boil in a pot, tied and upright.
- Cook the stalks in boiling water and steam the tips as it is the softest and most fragile part.
White asparagus:
- Peel with the special asparagus peeler until the woody parts are removed.
- They are tied in bunches just like the wild asparagus.
- Blanch for 2 or 3 minutes in abundant salted water and with a little sugar.
- Finish boiling in fresh salted water.
- Let them cool in the water if they are still a little hard, otherwise remove them from the water.
- They can also be boiled in a vacuum-pack.
Vacuum pack cooking of the artichokes.
For the artichoke purée:
- Blend two or three boiled artichokes in the turmix with a little water or stock.
- For the bacon and vegetable vinaigrette:
- Sautée the bacon chopped into very small dice.
- Cut the carrot into brunoise and blanch.
- Cut slices of boiled asparagus.
- Mix the cooking oil from the artichokes, the vinegar, the salt and all the garnish.
For the garnished vinaigrette.
For the mayonnaise sauce: lighten with milk or water.
SET UP
- Make a tear shape with the warm artichoke purée.
- Sautée the artichokes and the asparagus to heat them and place them on top of the purée.
- Decorate with the bacon and vegetable sauce, crispy artichokes, edible flowers, etc.
Observations:
- This salad can also be served cold.
- Other sauces can be served (garnished vinaigrette, lightened mayonnaise, pink sauce, etc.).
Nutritional information (1 portion)
Energy
623.93
kcal
Carbohydrates
6.85
g
Proteins
8.71
g
Lipids
61.72
g
Fiber
6.39
g
Saturates
11.48
g
Monounsaturated fatty acids
42.68
g
Polyunsaturated fatty acids
6.87
g
Cholesterol
95.04
mg
Calcium
84.1
mg
Iron
3.03
mg
Zinc
1.42
mg
Vitamin A
188.21
ug
Vitamin C
52.84
g
Folic acid
77.46
ug
Salt (Sodium)
656.86
mg
Sugars
3.52
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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