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Purple Asparagus Salad

Tasty, fresh, inviting, and good for you — make it for the family! This purple asparagus salad is a delicious, satisfying, nourishing dish for anyone who loves vegetables. It's served warm and hearty enough to stand in for a main course — a great option for breakfast or dinner. Use whatever salad greens you like.

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Salad with purple asparagus
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 4 g
Fats 50 % 7 g
Carbohydrates 21 % 3 g
77 kcal
GI: 75 / 0 / 25
  • First, preheat the oven to 400°F (200°C). Trim the tough ends off the asparagus, then wash it and pat it dry with paper towels. Cut it into roughly 2-inch (4.5–5 cm) pieces. Prep the greens too: wash them, tear or divide as needed, or leave them whole. You can buy a ready-made mix or pick out greens to your taste. Pour two-thirds of the olive oil into a baking dish, spreading it evenly across the bottom, then arrange the asparagus on top. Drizzle with the balsamic vinegar and sprinkle with salt and black pepper. Put the dish in the oven and roast the asparagus for 10 minutes. During roasting the asparagus usually loses its deep purple color and turns simply green, with just a faint lilac tint left on the tips. While the asparagus roasts, boil the eggs: put the well-washed eggs in a saucepan, cover with water, and set it over high heat. Bring it to a boil, then lower the heat and cook the eggs for 7 minutes. Take them out and run them under cold water (leave them there for 5 minutes). Meanwhile, fry the capers: pour the remaining oil into a small skillet and set it over medium heat. Once it's hot, add the capers and the cornmeal. Fry, stirring, for 2 minutes, until golden and crisp, then drain the capers on a paper towel. Peel the eggs, cut them in half, and arrange three halves on each plate. Add the greens, drizzle with lemon juice and olive oil, and season them with salt and black pepper. Arrange the asparagus on the plates and scatter the fried capers over the top. Garnish the salad however you like — with edible flowers, for instance. Serve warm. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255  kcal/100g
  • Canned capers - 23  kcal/100g
  • Capers - 23  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Sea salt - 0  kcal/100g
  • Corn flour - 368  kcal/100g
  • Whole grain corn flour, unseeded - 355  kcal/100g
  • Whole grain corn flour sifted - 362  kcal/100g
  • Corn flour from grain with removed germs of vitamin E - 364  kcal/100g
  • Corn flour from grain with removed germs nevitaminiz - 364  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Purple asparagus - 20  kcal/100g

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