Asparagus and cherry tomatoes with mango dressing
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Starter
Lunch · Dinner
15 to 30 minutes
Ingredients
＋ Añadir a un menú- 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 2 g
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Method
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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.
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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.
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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.
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