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Mr. Greekagojun
Asparagus pasta salad
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Ingredients
Directions
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Cut the chives finely.
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Finely chop the dill but store some twigs for garnish.
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Boil the penne in a pan with plenty of boiling water and a little salt in 10-12 minutes until al dente.
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Cut the woody end of the asparagus and cut the asparagus to the cups in pieces of 2 cm.
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Add the asparagus puffs as the penne for 5 minutes and cook them al dente.
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Boil the cups separately in a saucepan with boiling water and salt in 4-6 minutes until al dente.
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Pour the peas into a sieve with boiling water.
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Let them drain well and thaw.
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Clean the mackerel (remove the head and skin) and remove the fish meat from the bone.
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Let the asparagus cups drain in a sieve, keep the cooking water.
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Stir in a bowl the mayonnaise with lemon juice, 2-3 tablespoons of asparagus casserole, chives, dill and some salt and pepper to make a dressing.
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Pour the penne and asparagus steaks and stir them warm through the dressing and leave to cool until lukewarm.
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Serve the arugula or lamb's lettuce with the asparagus pasta salad as a mountain on it.
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Put the pieces of mackerel on again and garnish with dill tufts.
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Menu suggestion: For: beetroot salad with goat's cheese and small pieces of fried bacon.
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After: vanilla ice cream with fresh pineapple, crumbled nuts and chopped basil.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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