How To Make Pan-fried & raw asparagus with goat’s curd & beetroot
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Serves:
Ingredients
- 1 bunch of asparagus
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 medium-sized beetroots, roasted and sliced
- 150g goat’s curd
- Fresh mint leaves, for garnish
Instructions
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Trim the tough ends of the asparagus spears and discard.
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Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the asparagus and cook for 5-7 minutes, until slightly charred and tender. Season with salt and pepper.
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In a separate bowl, toss the roasted beetroot slices with the remaining olive oil and season with salt and pepper.
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Arrange the cooked asparagus on a serving platter and top with dollops of goat’s curd. Scatter the roasted beetroot slices and fresh mint leaves over the top.
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Serve the dish as is or with crusty bread on the side.
Nutrition
- Calories : 200kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 15mg
- Sodium : 250mg
- Total Carbohydrates : 18g
- Dietary Fiber : 6g
- Sugar : 9g
- Protein : 8g
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