Shaved asparagus salad with chickpea crackers and strawberry guacamole

Recipe without gluten, very few calories, without animal derivatives

Difficulty level: medium
Preparation time: 45 min
Cooking time: 12 min
Portions for: 4 people
Piatto senza glutine e carne

Ingredients for 4 people:


● 8 asparagus
● Salt and freshly ground pepper to taste
● Extra virgin olive oil to taste


● 100 grams of chickpea flour
● about 20 grams of water
● 5 gr of extra virgin olive oil
● 3.5 grams of salt
● turmeric to taste
● pepper to taste


● 10 ripe strawberries
● 1/4 green chilli (I recommend jalapeno, a Mexican variety known for being medium hot)
● 20 gr of red onion
● 1/2 lemon (juice)
● salt to taste
● black pepper to taste



To prepare the asparagus strips, cut the lower part of the asparagus with a knife, so as to remove the toughest part (about 4 cm). Now peel the asparagus with a potato peeler, then shave them into long strips (possibly with a mandolin slicer); season them with salt and pepper, extra virgin olive oil and lemon juice. Leave them to marinate in a bowl covered with film and place them in the refrigerator.

Come pelare gli asparagi


Now preheat the oven to 170 degrees.
Dissolve the salt, blend the turmeric and add the pepper in water, then mix the liquid with the chickpea flour until the mixture is firm. Roll out a very thin sheet of chickpea paste between two sheets of parchment paper with a rolling pin, then cut squares or strips of about 5 cm on each side, or whatever shape you prefer; there is no limit to your imagination in the kitchen! Arrange them spaced apart on a sheet of parchment paper and bake at 170° C. Let them cook for 12 minutes.


Prepare all the necessary ingredients on your table.
Finely chop the red onion and dice the green chilli, removing its seeds. Now dice the strawberries and put them into a large bowl. Add lemon juice, the chopped onion and chilli. Now work to obtain a guacamole consistency by crushing the mixture well with the tines of a fork.


Now compose the salad by placing the strawberry guacamole on the bottom, topped with the shaved asparagus slightly warmed in an oven at 50 ° (or in a low-power microwave), and finally decorated with the chickpea crackers.
I thought of offering you this strawberry version of guacamole both because it is a fruit of the season and it reminds us of the great heart of our mothers and it is nice to honor them with a special dish like this, as May is the month dedicated to our moms.

Insalata di fettucce di asparagi con crackers di ceci e guacamole di fragole

FOCUS ON | Guacamole

Guacamole comes from far away, precisely from Mexico and it is said that it dates back to the Aztec era. The original guacamole recipe only includes avocado, some lime juice, onion and lots of pepper, but, over the years, several versions have been born that include the addition of tomatoes or spices such as cumin and coriander.


Enjoy your meal! – Let me know how it went!
By Chef Marco Squizzato

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