Photo: Mae Mu
Grilled Asparagus and Endive with Favas, Orange and Mint
7 ingredients
Serves 4.
openrecipes
Belgian endive was first cultivated by the ancient Egyptians and today is particularly popular in Belgium and France. Part of the chicory family, endive has a crunchy texture and subtle taste. Here, it’s paired with spring vegetables and a dash of bright citrus.
Estimated Nutrition (whole recipe, rough)
214
Calories
4g
Protein
14g
Fat
22g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Endive | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 lb. fava beans, outer pods removed
- 1 lb. slender asparagus, ends trimmed
- 2 heads Belgian endive, sliced lengthwise 1/8 inch thick
- Sea salt and freshly ground pepper, to taste
- 1 orange
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh mint leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes