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BUTTERMEBREAD
Asparagus salad
Popular recipe for children, white asparagus with lemon, mustard, flat parsley and Dutch shrimps.
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Ingredients
Directions
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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.
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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.
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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.
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Remove the asparagus with a slotted spoon and put them in a bowl. Put the dressing through and allow to cool.
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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.
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Nutrition
380Calories
Sodium8% DV185mg
Fat48% DV31g
Protein38% DV19g
Carbs2% DV7g
Fiber8% DV2g
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