Easy

Asparagus and cherry tomatoes with mango dressing

Name: Asparagus and cherry tomatoes with mango dressing
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 400 g Green asparagus (trimmed); 300 g Cherry tomatoes (washed); 180 g Mango (ripe flesh); 60 g Red pepper (deseeded, very finely diced); 20 g Lemon (juice); 3 g Sriracha sauce (check vegan ingredients); 40 g Extra virgin olive oil (20 g dressing and 20 g sautéing); 4 g Parsley (chopped); 2 g Salt (1 g dressing and 1 g sautéing)

Total time27 min Preparation and possible waiting 15 min · Cooking 12 min

Preparation and possible waiting: 15 min · Cooking: 12 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Sriracha sauce.

Rating Not yet rated

Sautéed asparagus and cherry tomatoes on a mango, lemon and red pepper dressing with a little heat.

Jump to steps

15 minpreparation and possible waiting

12 mincooking

4servings

624 kcalwhole recipe

156 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 27 min Preparation and possible waiting 15 min · Cooking 12 min

Preparation and possible waiting: 15 min · Cooking: 12 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Starter 15 to 30 minutes Home-style

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Sriracha sauce.

View full classification 22 tags

Diet

Vegan

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Starter

Meal

LunchDinner

Preparation

Sautéing

Appliances

Frying panBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Total time

15 to 30 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

15 to 30 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Green asparagus trimmed 400 g
Cherry tomatoes washed 300 g
Mango ripe flesh 180 g
Red pepper deseeded, very finely diced 60 g
Lemon juice 20 g
Sriracha sauce check vegan ingredients 3 g
Extra virgin olive oil 20 g dressing and 20 g sautéing 40 g
Parsley chopped 4 g
Salt 1 g dressing and 1 g sautéing · Approx. ⅓ level tsp of fine salt 2 g

0 selected ingredients

Let’s get cooking

Method

Blend all the mango flesh with the lemon juice, sriracha, 20 g oil and 1 g salt. Stir in the very finely diced red pepper without blending it, keeping a little texture contrast.
Remove woody asparagus bases and cut into 4 cm pieces. Heat the remaining 20 g oil in a wide frying pan and sauté the asparagus with the other gram of salt for 6-8 minutes until tender but firm.
Halve the cherry tomatoes and add to the pan. Toss for 2-3 minutes, just until warmed and slightly softened. Divide all the dressing between four plates, top with all the vegetables and finish with the parsley.