Strawberry and asparagus salad with lemon sorbet
- 8 Sticks of white asparagus (approx. 400 g)
- 125 g Strawberries
- 1 EL Butter or margarine
- 3–4 EL Powdered sugar
- 1 Orange
- 50 g goat cream cheese
- 4 stem (s) Lemon balm
- 4 Balls of lemon sorbet (approx. 70 g each)
20 minutes
very easy
- 1.
- Wash and peel the asparagus and cut off the woody ends en. Cut the asparagus into slices approx. 0.5 cm thick. Clean and wash the strawberries and cut into approx. 0.5 cm thick slices
- 2.
- Heat the fat in a coated pan. Dust the asparagus slices with powdered sugar and caramelize for 3–5 minutes. Take out and let cool down briefly
- 3.
- In the meantime, squeeze out the orange and stir with the cream cheese until smooth. Wash lemon balm, shake dry. Pluck the leaves from the stems and chop them very finely. Mix half of it into the cream cheese sauce. Spread the cream cheese sauce decoratively on 4 plates with a spoon. Arrange asparagus and strawberry slices alternately in a circle. Place 1 scoop of sorbet in the middle and sprinkle with the rest of the lemon balm
1 person approx:
- 200 kcal
- 840 kJ
- 3 g protein
- 3 g fat
- 35 g Carbohydrates
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