Eigenschappen
Bereidingstijd: 30 min
Menugang: Salade
Bereidingswijze: Koken
Aantal personen: 2 pers.
Ingrediënten:
- ca. 350 g dunne groene asperges
- zout
- peper
- 1 – 2 struikjes witlof
- 2 kleine tomaten
- 1/2 perssinaasappel
- 1/8 dl slagroom
- 1/2 eetlepel citroensap
- 1 theelepel gembersiroop
- 2 takjes peterselie
Bereidingswijze
Dieet: Vegetarisch dieet, Kippeneivrij dieet, Glutenvrij dieet.
Leg de asperges met de kopjes gelijk en snij houtachtige uiteinden eraf,zodat de asperges ieder ca. 12 cm lang zijn.
Kook de asperges in een pan met ruim water en zout in ca. 8 – 10 minutenbeetgaar. Schep de asperges met een schuimspaan voorzichtig in een vergiet.Spoel ze af onder koud stromend water en laat ze uitlekken. Dep ze goed droogmet keukenpapier. Spoel de witlof af onder koud stromend water. Maak de blaadjesvan de struikjes los. Zoek 6 grote blaadjes en 6 kleine blaadjes uit (rest wordtniet gebruikt). Snij alle blaadjes aan de onderkant schuin bij en leg ze totgebruik (ca. 10 minuten) in water met ijsblokjes, zodat de blaadjes knapperigworden. Was de tomaten en snij iedere tomaat in 6 plakjes. Pers de sinaasappeluit. Klop in een kom de slagroom lobbig (dus niet stijf). Spatel ersinaasappelsap, citroensap en gembersiroop door. Breng het sausje op smaak metzout en peper.
Leg de tomaatplakjes op de rand van grote ronde schaal. Leg daar tussen degrote witlofblaadjes met de gele punten naar buiten toe als een bloem neer. Legin ieder witlofblad 2 asperges met de kopjes naar buiten toe. Maak in het middenvan de schaal een “bloem” van de kleine witte witlofblaadjes. Schep de saus inhet midden van de “bloem”. Garneren het met toefjes peterselie.
Per persoon ongeveer 175 gram groenten
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