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Asparagus Raft with Salmon Roe On Avocado Broth Recipe
|Asparagus spears||30 Medium|
|Vegetable stock||125 Milliliter, cooled (Homemade Or Made With Low-Salt Stock Cubes)|
|Freshly ground black pepper||To Taste|
|Salmon roe||60 Gram|
|Herb oil||1 Tablespoon (To Garnish)|
Serving size: Complete recipe
Calories 691 Calories from Fat 357
% Daily Value*
Total Fat 56 g86.1%
Saturated Fat 8.5 g42.6%
Trans Fat 0 g
Cholesterol 352.8 mg
Sodium 1963.2 mg81.8%
Total Carbohydrates 31 g10.4%
Dietary Fiber 17.5 g69.9%
Sugars 5.9 g
Protein 24 g47.2%
Vitamin A 62.3% Vitamin C 50.7%
Calcium 33% Iron 72.8%
*Based on a 2000 Calorie diet
Taking around 4 at a time and starting at the tips, cut off around 7.5 cm.
Using one of the 7.5 cm tips as a measure, take the same amount off the remaining stalks.
Discard the uneven leftovers.
Add the asparagus to a pan of boiling water.
Cook for 3 minutes, then run under ice-cold water.
This stops the cooking process and keeps the asparagus green and crunchy.
Now, in a blender, whizz the avocado and the stock and season well with black pepper.
To serve, put a few spoonfuls of this mix in the base of each plate.
Next, make a raft with your asparagus on two levels - the first lined up one way, then the next level going the other way.
Top with some salmon roe.
Drizzle some herb oil around the edge of the avocado broth to garnish.