Print Recipe
Warm Salad with Asparagus Recipe
A great option for a spring salad. Fragrant and nutritious, it is ideal 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. 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 the form 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 the form with asparagus on an ice bath.
This way, the asparagus will remain green and crispy.
  2. Prepare a poached egg. Carefully break the egg, strain the watery white through a strainer. Next, 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. Carefully break the egg, strain the watery white through a strainer. Next, 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. Add shallots, garlic and green onions, fry in a minute and add 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. Add shallots, garlic and green onions, fry in a minute and add 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.
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments