Filter
Reset
Sort ByRelevance
BUTTERMEBREAD
Asparagus salad
Popular recipe for children, white asparagus with lemon, mustard, flat parsley and Dutch shrimps.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the woody bottom of the asparagus and peel them all around with a peeler from just below the cup downwards. Prevent the cup from breaking off by not putting too much pressure on it.
-
Cut the asparagus in half lengthwise. Cook them for 5 minutes in a large pan with boiling water and salt to taste. Turn off the heat and let the asparagus stand for another 5 minutes.
-
Use a knife to cut thin slices of the yellow skin of the lemon and squeeze out the fruit. Beat the lemon juice with the mustard, oil and pepper and salt to taste to a dressing.
-
Remove the asparagus with a slotted spoon and put them in a bowl. Put the dressing through and allow to cool.
-
Tear the parsley into pieces. Mix in the parsley and put the salad on the plates and spread the shrimp over it. Garnish with the lemon strips.
Blogs that might be interesting
-
25 minMain dishgreen curry paste, extra virgin olive oil, halloumi cheese, cumin seed, fresh spinach,pascale naessens' halloumi with curry and cumin spinach -
15 minMain dishsnow peas, mie, oil, pork slices, garlic, bunch onion, Red pepper, five spice powder, soy sauce, lemon juice,noodle with pork -
25 minMain dishpandan rice, yellow peppers, sunflower oil, yellow curry paste, creamy coconut milk, broken green beans, mixed seafood,thai curry with seafood -
65 minMain dishonion, garlic, eggplant, traditional olive oil, tomato cubes, ricotta, chilled lasagne sheets, unsalted butter, wheat flour, Full Milk, dried nutmeg, grated mature cheese,cannelloni with eggplant and ricotta
Nutrition
380Calories
Sodium8% DV185mg
Fat48% DV31g
Protein38% DV19g
Carbs2% DV7g
Fiber8% DV2g
Loved it