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Spring-time

Spring has arrived and it's time for asparagus. A healthy alternative to the typical heavy potato side-dish.
2
servings
25
Minutes

Normal

Ingredients

  • 140g Shileo Lower-Carb Rice
  • 1 Avocado
  • 250g green asparagus
  • 5 spears white asparagus
  • 100ml vegetable broth
  • 100g Ricotta cheese
  • 50g Parmesan cheese
  • 2 tsp flax seeds
  • 1 small red onion
  • some olive oil, parsley
  • salt, pepper

Instructions

1.
Cook konjac rice according to the package instructions.
2.
Cut the green asparagus into pieces, slice the white asparagus and steam in some salted water.
3.
Peel the avocado, remove the pit, cut into bite-sized pieces, sauté with a bit of olive oil in a pan along with the asparagus. Season with salt and pepper.
4.
Fold in the Ricotta and Parmesan and stir in the vegetable broth to create a creamy sauce. Slice the onion into thin rings, pick some parsley and add to the pan with the flax seeds.
5.
Serve the delicious asparagus sauce with the rice.

Average values per portion

Energy (kJ)
2521
Energy (kcal)
603
Fat
47g
Carbs
17g
Fiber
20.1g
Protein
21g
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