Blog Meal Plan Roasted Asparagus with Curly Kale and Walnuts Roasted Asparagus with Curly Kale and Walnuts

Roasted Asparagus with Curly Kale and Walnuts

Name: Roasted Asparagus with Curly Kale and Walnuts
Prep time: 15 min
Cook time: 15 min
Yield: 1 serving
Ingredients: Red onion - 60 g (0.5 whole); Olive oil - 15 ml (1 tbsp); Walnut - 24 g (6 pcs); Apple cider vinegar - 10 ml (2 tsp); Tofu - 125 g; Asparagus - 420 g (24 pcs); Artichoke heart, canned - 190 g; Curly kale, sliced - 240 g

15 min Keto vegan Dinner Dairy freeGluten freeHigh proteinLactose freeQuick & Easy

618

Calories

31g

Protein

51g

Fat

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Red onion - 60 g (0.5 whole)
Olive oil - 15 ml (1 tbsp)
Walnut - 24 g (6 pcs)
Apple cider vinegar - 10 ml (2 tsp)
Tofu - 125 g
Asparagus - 420 g (24 pcs)
Artichoke heart, canned - 190 g
Curly kale, sliced - 240 g

How to make:

Trim the asparagus and cut each spear in half
Peel and slice the red onion
Roast the onion and asparagus with a little olive oil and a pinch of salt for approximately 10 minutes
Trim the curly kale and steam for 5 minutes until softened
Serve the asparagus with steamed curly kale. Drizzle with olive oil, sprinkle with salt and pepper, chopped walnuts and crumbled tofu