Vegan asparagus and garlic salad

Vegan asparagus and garlic salad with green asparagus, roasted garlic, rocket and Dijon mustard: served warm, full of flavour and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 210 kcal per serving
• Protein: 4 g
• Fat: 16 g
• Carbs: 14 g

Ingredients

• 1 whole garlic bulb
• 1 bunch of green asparagus
• 2 handfuls of rocket
• 1 tbsp apple cider vinegar (unfiltered)
• 3 tbsp extra virgin olive oil
• Sea salt and black pepper
• 1 tsp wholegrain Dijon mustard

Method

You’ll need: oven · frying pan · griddle pan · baking dish · chopping board · knife · mixing bowl

1. Halve the garlic bulb crossways, brush with olive oil and season with sea salt and black pepper. Roast on baking paper or in an ovenproof dish in the oven at 200 °C (180 °C fan) for 25–30 min until the cloves are soft and golden.
2. Meanwhile, peel the bottom third of the green asparagus, snap off the woody ends and cut into pieces. Heat a frying pan or griddle pan until very hot and char the asparagus without any extra fat until coloured but still with bite.
3. Let the roasted garlic cool a little and squeeze the soft insides into a large bowl. Stir with the olive oil, apple cider vinegar, Dijon mustard, sea salt and black pepper to make a creamy dressing.
4. Add the still-warm asparagus to the dressing and toss briefly so it soaks up the flavours. Only then fold in the rocket so it stays fresh and light.
5. Taste the salad and balance it with a little more apple cider vinegar or black pepper if needed.

Good to know

This salad is all about contrasts: warm and fresh, mellow and punchy. The roasted garlic makes it soft in flavour and surprisingly well-rounded.

Swaps

Rocket → lamb's lettuce (milder, also provides folate). Green asparagus → Tenderstem broccoli (similar bite, brings vitamin C). Apple cider vinegar → lemon juice (fresher flavour, provides some vitamin C). Dijon mustard → white almond butter (milder, adds unsaturated fats).

Allergens

The recipe is vegan and gluten-free, but mustard is one of the declarable allergens. For children, go easy on the pepper; during pregnancy, the ingredients are usually fine with good kitchen hygiene.

Frequently asked questions

Is garlic easier to get on with raw or roasted?

Roasted garlic tastes milder, and many people find it easier to get on with than raw garlic. Roasting changes some of its sulphur compounds.

What does green asparagus contain nutritionally?

Green asparagus mainly provides folate, vitamin K, potassium and some vitamin C. It also contains fibre and other plant compounds.

Is rocket interesting because of its bitter compounds?

Rocket contains bitter compounds and glucosinolates, as well as vitamin K and carotenoids. Together they give it its slightly bitter, peppery taste.

Why does extra virgin olive oil make sense here?

It brings monounsaturated fats, mainly oleic acid, as well as natural polyphenols. Its flavour goes well with asparagus and garlic without making the dish heavy.

Can mustard cause problems for sensitive people?

Yes, mustard can be relevant as an allergen, and in sensitive people it can cause a burning sensation or irritation. If you react to it, keep the amount small or leave it out.

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