Warm asparagus and wheat salad
Preparation time: Less than 30 Minuti
Nutritional information: 124 kcal / per serving
Course: First course
Seasonal dish: Spring
Enviromental Impact: Very low (0.157kg CO2 eq)
A well-balanced dish with vegetables and whole grains.
Ingredients for 4 portions
- Asparagus 500 g
- Wheat (grains) 150 g
- Red radicchio 150 g
- Radishes 40 g
- Extra virgin olive oil 2 tbsp (20 g)
- Lemon (juice) 1
Preparation
Boil the wheat grains in boiling salted water.
Wash the asparagus, cut to the same size and peel off the woody tips.
Tie them in bunches and boil in boiling water with the tips pointing upwards so they don’t break. Make sure they remain slightly firm.
Drain and let them cool, then cut in half lengthways and season with lemon juice and oil.
Peel off the outer leaves of the radicchio, wash and dry it and then cut it into thin strips.
Add the boiled wheat and season as you did with the asparagus.
Arrange the asparagus and radicchio on the plates and garnish with the thinly sliced radishes.
Enviromental Impact
Very low
Details
Per serving:
0.157kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.