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 Warm Salad with Asparagus Recipe
A great option for a spring salad. Fragrant and nutritious, it will perfectly serve as a main course for lunch or a snack for dinner.
Course Dinner Dishes, Holiday Food Ideas
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Rinse the asparagus and put it in boiling water for 3 minutes. Prepare a container with ice water and a couple of ice cubes, immediately after 3 minutes put a baking sheet with asparagus on an ice bath. This way, the asparagus will remain green and crispy.
    Rinse the asparagus and put it in boiling water for 3 minutes. Prepare a container with ice water and a couple of ice cubes, immediately after 3 minutes put a baking sheet with asparagus on an ice bath. This way, the asparagus will remain green and crispy.
  2. Prepare a poached egg. Gently break the egg, strain off the watery protein with a strainer. Then boil the water, add a couple of drops of vinegar, turn on the gas so that the water does not boil. Form a "funnel" of water and carefully lower the egg into it, bringing it as close to the funnel as possible. Cook for 3.5 minutes. Carefully remove with a slotted spoon.
    Prepare a poached egg. Gently break the egg, strain off the watery protein with a strainer. Then boil the water, add a couple of drops of vinegar, turn on the gas so that the water does not boil. Form a "funnel" of water and carefully lower the egg into it, bringing it as close to the funnel as possible. Cook for 3.5 minutes. Carefully remove with a slotted spoon.
  3. Heat a little olive oil in a frying pan. Pour out the shallots, garlic and green onions, fry in a minute and add the tomatoes with spices. Simmer for a couple of minutes. Place the asparagus on a plate, then pour over the dressing. Sprinkle egg and pepper on top. Before serving, pierce the egg so that the yolk flows out onto the salad.
    Heat a little olive oil in a frying pan. Pour out the shallots, garlic and green onions, fry in a minute and add the tomatoes with spices. Simmer for a couple of minutes. Place the asparagus on a plate, then pour over the dressing. Sprinkle egg and pepper on top. Before serving, pierce the egg so that the yolk flows out onto the salad.
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