Warm asparagus and wheat salad
Seasonal ingredientsfor a healthy and light salad.
A well-balanced dish with vegetables and whole grains.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Asparagus 500 g
- Wheat 150 g
- Red radicchio 150 g
- Radishes 40 gJuice of 1 lemon
- 2 tbsp extra virgin olive oil (20 g)
Nutritional information
Per serving: 124 Kcal
Environmental Impact
Per serving:
157 grams CO2 equivalence - carbon footprint
416 litres - water footprint
This recipe’s environmental sustainability level is: High.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Boil the wheat 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.
The Chef’s Advice
Boiled spelt or quinoa can also be used in this recipe instead of wheat. Option to garnish with a hard-boiled egg.
Nutritional Advice
By increasing the wheat (raw weight) to 320 g and adding 4 hard-boiled eggs or about 500 g of cooked pulses, this tasty side dish becomes a complete and balanced meal.
Environmental Advice
Choose seasonal ingredients, local or traditional varieties.
Fruits and veggies have a low environmental footprint, especially when grown in season. Eating fresh, seasonal produce means that what we’re eating will have been grown in a way that works with the weather and doesn’t require lots of energy to grow or store and is lovely and fresh.
