Ingredients
- 1 kg white asparagus
- 300 g strawberries
- 1 tbs honey
- 2 tbs white balsamic vinegar
- 3 tbs olive oil
- salt, pepper
- 100 g rocket
- 1 tbs slivered almonds
Preparation
1. Overview of ingredients.
2. Peel asparagus and cut in bite-size pieces. Place dripping wet in a pot.
3. Place it on stove and set it at highest level. Switch on Audiotherm, enter approx. 15 minutes cooking time in the Audiotherm, fit it on Visiotherm and turn it until the vegetable symbol appears.
4. As soon as the Audiotherm beeps on reaching the vegetable window, set at low level and cook until done.
5. Let the asparagus cool down. Clean strawberries and halve. Purée about a quarter of the strawberries with honey, vinegar, oil as well as the asparagus stock. Season with salt and pepper. Clean rocket and tear in small pieces. Mix with asparagus and remaining strawberries. Drizzle the cooled vinaigrette over it and serve sprinkled with almonds.
Tip
- Rucola with its spicy, slightly pungent taste is digestive and draining. It is mainly used raw as a salad or for a pesto.
This recipe has been tested and approved by AMC.
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