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Asparagus recipe: LOW FAT: TUSCANY-POT WITH SPRING VEGETABLES
Ingredients for 2 persons:
250 g broccoli
salt, pepper
1 (-2) to the lemon juice
150 g Celery
200 g white asparagus
80 g sugar 100 g
peppers onions
300 g tomatoes 250 ml vegetable stock (finished product)
2 tbsp.
Balsamic vinegar 10 basil leaves 50 g parmesan
(most units)
Preparation: broccoli washed and cut into florets in boiling salted water
with 3 tablespoons of lemon juice in 3 minutes dente cooking. In a sieve
Drain, cold deter drain.
Celery clean, wash and cut into slices.
Putzen asparagus, peeled and diagonally into about 4 cm long pieces.
Sugar putzen pods, wash and halve. Spring onions
clean, wash, cut into rings.
Means to tomatoes crosswise and pour boiling water over.
Tomato skins, core and dice the flesh.
Vegetable broth in a saucepan heat . Celery, asparagus, sugar
peppers and spring onions - with a few rings for decoration
- about 4 minutes to cook. Admit tomatoes, 1 minute
further cooking.
Balsamic Vinegar Stir in the vegetables with salt, pepper and lemon juice vigorously
gradually. Broccoli florets and add cautiously
is warm.
Washed basil leaves into strips, the Parmesan with the
potato peeler cut into thin shavings. The pot with the vegetables
the remaining basil and spring onion rings strewn
served. Parmesan to rich.
Per person: 285 kcal, 10 g fat
Rubrik: Soup
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