Warm artichoke and asparagus summer salad

Warm Artichoke Asparagus Summer Salad is a delicious masterpiece that showcases the vibrant flavors of seasonal vegetables. As artichokes and asparagus reach their peak, this salad celebrates their freshness and natural goodness. With every bite, your taste buds will be pampered by the tender artichoke hearts and crunchy asparagus spears, perfectly complemented by a delicate balance of tangy vinaigrette and aromatic herbs. This refreshing salad is not only visually appealing, but also a delicious burst of flavor, making it an ideal choice for summer gatherings or as a light but satisfying main dish. Treat yourself to the epitome of summer with this vibrant salad!

Ingredients

  • 4 artichokes, cleaned
  • 2 lemons, halved
  • 3 tbsp olive oil
  • 1 tbsp coriander seeds
  • 1 star anise
  • large sprig of thyme
  • 4 tbsp white wine vinegar
  • large bundle (approx. 30) asparagus spears
  • 4 handfuls of small lettuce leaves, e.g. B. Microleaves
  • 5 tbsp olive oil
  • 1 small red onion, finely chopped
  • 2 spring onions, finely chopped
  • small bunch of chives, finely chopped
  • 2 tablespoons balsamic vinegar (I like to use white balsamic vinegar)

Tip

Tip
Preparing the artichokes requires the following
a bit of work but they can be cooked
and leave in the cooking liquid
until two days before. The asparagus
can be cooked and refrigerated throughout the day
before and both vegetables can be
chopped, ready for frying, several
hours before serving. As a dressing
Contains onions, it is best prepared
just an hour before serving.Tip
Microleaves (also known as
Micro herbs are tiny herbs
and lettuce leaf sprouts. They are intense
The taste highlights warm vegetable dishes
like this and adds another element
until the finished dish. Microleaves
are now available from some
Supermarkets but if you can’t find them
them, sprinkle over some wild arugula
Leaves or tender twigs of watercress.Tip
If you are preparing artichokes, the
metallic taste of the raw vegetables
is transferred to your fingers. Scrub
Your hands afterwards good, as the
Taste is rather unpleasant.Tip
To test whether the artichoke is cooked,
Insert a skewer or the tip of one
small knife in the middle – there
The resistance should be very low. If it
feels a little hard, continue to simmer;
Check it again every minute or so.Tip
After cutting, artichokes oxidize
very quickly what she does
discolor. So keep rubbing
green pulp with lemon to prevent this
Happened, especially the interior
Add part of the artichoke once
I removed the hairy fibers. In
We keep my restaurant kitchens
the uncooked, prepared artichokes
in water with vitamin C powder
(Ascorbic acid) added – this is not the case
Flavor the water – but a pressed one
Lemon works just as well.

Preparation steps

  1. Once the artichokes are cleaned, find a pan wide enough to hold them in a single layer. Squeeze half the juice from a lemon and fill half with cold water.
  2. Add 2 tablespoons olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt.
  3. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes.
  4. Turn off the stove and let it cool down.
  5. Prepare the asparagus. Trim off the woody ends, then trim the ends with a pivot blade peeler. Twist them as you go until they are the same thickness as the tips.
  6. Bring a large pot of salted water to a boil. Cook the asparagus for 2 minutes, then drain and add directly to very ice-cold water.
  7. Allow to cool completely, drain again, then set aside.
  8. To make the dressing, heat 2 tablespoons of olive oil in a frying pan and then lightly fry the red onions for 5 minutes until soft.
  9. Turn off the heat, stir in the spring onions and chives and then pour into a jug.
  10. Drizzle the remaining oil and vinegar over the dressing and season to taste.
  11. Prepare the vegetables. Drain the artichokes and cut each into 6 wedges.
  12. Cut each asparagus diagonally into 3 pieces.
  13. Wipe out the dressing pan and heat the remaining olive oil.
  14. Fry the asparagus with a little seasoning until it is shiny and colored, then transfer it to a plate.
  15. Return the pan to the heat and cook the artichoke wedges until they begin to brown.
  16. Turn off the stove and you’re ready to serve.
  17. Place a puddle of dressing in the center of each plate.
  18. Balance the asparagus pieces against each other to enclose the dressing.
  19. Arrange the artichokes among the asparagus so that they are evenly distributed on the plate.
  20. Scatter over the lettuce leaves and drizzle the remaining dressing over them.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
310 21g 3g 16g 11g 4g 15g 0.22g

Equipment and tools

To prepare this warm artichoke and asparagus summer salad, you will need the following equipment and tools:

  • Skewer or small knife
  • Lemon squeezer or juicer
  • Large pot or pan for cooking vegetables
  • Frying pan for cooking artichokes
  • Cutting board and knife
  • Small bowl for dressing

Allergen information

This warm artichoke and asparagus summer salad contains the following allergens:

  • None

Storage and leftovers

If there are any leftovers, you can store them in an airtight container in the refrigerator. This salad is best enjoyed fresh, but it can be kept for up to 2 days. Keep in mind that the salad may become less crispy as it sits.

Health Benefits of Warm Artichoke and Asparagus Summer Salad

Artichokes and asparagus are the main ingredients in this warm summer salad and both provide numerous health benefits. From aiding digestion to boosting immune function, these vegetables are packed with essential nutrients that promote overall wellness.

1. Artichokes

Artichokes are not only delicious but also very nutritious. Here are some of their health benefits:

  • Digestive System Health: Artichokes are rich in fiber, which promotes healthy digestion. They can help prevent constipation and maintain bowel function.
  • Liver function: Artichokes contain compounds like cynarin and silymarin, which support liver health. They stimulate bile production, support fat loss and improve general digestion.
  • Heart health: The high levels of antioxidants in artichokes, such as quercetin and rutin, help reduce inflammation and protect against heart disease.
  • Antioxidant powerhouse: Artichokes are a great source of antioxidants, including vitamin C and phytonutrients, which help neutralize harmful free radicals in the body.

2. Asparagus

Asparagus not only adds delicious flavor to this salad, but also offers a number of health benefits:

  • Detoxification: Asparagus contains compounds that support detoxification processes in the body, especially in the liver. It helps eliminate harmful substances and promotes healthy liver function.
  • Weight management: Asparagus is low in calories and high in fiber, making it a great addition to a weight loss or weight management plan. Its high water content also helps with hydration.
  • Anti-inflammatory properties: Asparagus contains anti-inflammatory nutrients such as vitamins E, C and A as well as flavonoids and minerals. These compounds help reduce inflammation in the body, thereby protecting against chronic diseases.
  • Rich in antioxidants: Asparagus is a natural source of antioxidants that protect cells from oxidative damage and may reduce the risk of certain cancers and age-related diseases.

By incorporating artichokes and asparagus into your diet, you can benefit from the many health benefits they offer. Warm Artichoke and Asparagus Summer Salad offers a delicious and nutritious way to enjoy these vegetables while getting your daily dose of vitamins, minerals and fiber.

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