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Pan-fried & raw asparagus with goat’s curd & beetroot Recipe

Pan-fried & raw asparagus with goat’s curd & beetroot Recipe

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How To Make Pan-fried & raw asparagus with goat’s curd & beetroot

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Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 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


  1. Trim the tough ends of the asparagus spears and discard.

  2. 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.

  3. In a separate bowl, toss the roasted beetroot slices with the remaining olive oil and season with salt and pepper.

  4. 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.

  5. Serve the dish as is or with crusty bread on the side.


  • 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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