412 kcal
35 min.
Recipe for Asparagus, crouton and parmesan salad
0 reviews
NaN g
412 kcal
1 kcal
412
16.4g
28.3g
23.9g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Tomato1× piece (170 g)
- Asparagus5× piece (150 g)
- Wholemeal bread1× slice of bread (35 g)
- Cheese, Parmesan, fresh2× tablespoon (20 g)
- Olive oil2× tablespoon (20 g)
- Wine Vinegar0.5× teaspoon (5 g)
- Basil, fresh1× leaf (3 g)
- Garlic0.5× clove (2.5 g)
- Pepper, black0.3× pinch (0.3 g)
How to make Asparagus, crouton and parmesan salad
1. Heat the oven to 220C.
2. Cut the bread into chunks and toast for 3-4 minutes until light brown.
3. Press the garlic and rub it on the croutons.
4. Wash the asparagus, cut off the hard ends and slice into 3 cm pieces.
5. Cook the asparagus in boiling salted water for 3 minutes, then drain and rinse with cold water.
6. Dice the tomatoes, grate the parmesan, mix the vinegar with the olive oil, salt and pepper.
7. Stir all the ingredients together, pour the sauce over and garnish with fresh basil.
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