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Print Recipe
Warm Salad with Asparagus Recipe
A great option for spring salad. Flavorful and nutritious, it will perfectly serve as a main course for lunch or a snack for dinner.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Wash 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, move the pan with asparagus to an ice bath. This way the asparagus will remain green and crisp.
    Wash 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, move the pan with asparagus to an ice bath.
This way the asparagus will remain green and crisp.
  2. Cook a poached egg. Carefully break the egg, strain from the watery protein using a strainer. Then boil the water, add a couple of drops of vinegar, screw the gas so that the water does not boil. Create a "funnel" of water and carefully dip the egg in it, bringing it as close to the funnel as possible. Cook for 3.5 minutes. Carefully remove with a slotted spoon.
    Cook a poached egg. Carefully break the egg, strain from the watery protein using a strainer. Then boil the water, add a couple of drops of vinegar, screw the gas so that the water does not boil. Create a "funnel" of water and carefully dip the egg in 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 in a minute, fry and add the tomatoes with spices. Simmer for a couple of minutes. Place the asparagus on a plate, then the dressing. Top with egg and pepper. 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 in a minute, fry and add the tomatoes with spices. Simmer for a couple of minutes.
Place the asparagus on a plate, then the dressing. Top with egg and pepper. Before serving, pierce the egg so that the yolk flows out onto the salad.

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