Warm asparagus salad

(0) 0 Sterne von 5


Für  Ingredients for 4 people
  • 400 g   small, new potatoes  
  • 200 g   smoked streaky bacon  
  • 2   tbs olive oil  
  • 1 kg   green asparagus  
  • 1   red pepper  
  • 100 g   rocket  
  • 200 g   romaine lettuce hearts  
  • 200 ml   chicken stock  
  • 4   tbs wine vinegar  
  • 1-2   tsp mustard  
  •     Salt and pepper  
  • 1   pinch of salt  


0 Minuten
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Cut the bacon in strips. Heat the olive oil in a pan and stir-fry the bacon for about 5 minutes at medium heat
Wash the asparagus and cut off the woody ends. Cut in half longways and then cut across into pieces. Clean, wash and deseed the red pepper, cutting into small strips. Wash the lettuce and shake it dry
Take the bacon out of the pan. Now stir fry the asparagus and red pepper in the bacon fat for about 5 minutes. Pour in the chicken stock, boil and dissolve the cooking fat. Season with vinegar, mustard, salt, pepper and sugar to taste. Drain the potatoes and cut them in half. Put the vegetables, bacon and potatoes into the pan and turn them in the sauce. Arrange the salad ingredients on plates
(Translator's note: I feel this last sentence is not adequate. It should say something about arranging the rocket and lettuce hearts on to 4 salad plates and dividing the warm salad ingredients between them.)
Preparation time about 40 minutes. Per portion c, 2100 kJ, 500 kcal. Protein 12 g, fat 38g, carbohydrates 23 g
Rezept bewerten:

Kategorien & Tags

Foto: Pankrath, Tobias

Copyright 2021 LECKER.de. All rights reserved