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597 kcal
25 min.
Asparagus and Parma ham salad with roasted garlic and pickled cauliflower

Recipe for Asparagus and Parma ham salad with roasted garlic and pickled cauliflower

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x portion

NaN g

597 kcal

x g

2 kcal

596.6
Calories
34.6g
Prot.
47.8g
Fat
8.2g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Asparagus3× piece (90 g)
  • Ham, Parma5× slice (75 g)
  • Pickled cauliflower50 g
  • Olive oil3× tablespoon (30 g)
  • Lettuce5× leaf (25 g)
  • Cheese, Parmesan, fresh2.5× tablespoon (25 g)
  • Garlic3× clove (15 g)
  • Lemon0.5× slice (5 g)
  • Salt2× pinch (1 g)
  • Pepper, black1× pinch (1 g)
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How to make Asparagus and Parma ham salad with roasted garlic and pickled cauliflower

  1. 1. Wash the asparagus spears, cut of the hard ends and slice into 3 cm pieces. Peel the garlic. Arrange the vegetables in a baking tray lined with paper, drizzle with 1/3 of the oil, add salt and pepper, then roast in an oven pre-heated to 180C (remove the asparagus after approx. 7 min and the garlic after approx. 20 min).

  2. 2. Arrange the washed lamb’s lettuce in a bowl, drizzle with olive oil and lemon juice, then season with salt and pepper and stir together. Arrange the asparagus, roasted garlic, pickled cauliflower florets and Parma ham slices in top.

  3. 3. Garnish with grated parmesan.

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