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
-
20 minMain dishtomato, beef rag, olive oil, butter, celery, root, rosemary, onion, laurel leaf, Chianti, Meat bouillon, honey, basil,brassato al chianti -
30 minMain dishchicken breast, sunflower oil, ketjapmarinade, satémarine mix, White rice, stoneleeks, green beans, Javanese peanut butter sauce,chicken satay with peanut sauce -
45 minMain dishbeef bratwurst, puff pastry, cumin cheese, oil, onion, cut white cabbages, apples, raisins, walnuts,sausages in puff pastry with fried cabbage -
60 minMain dishchestnut mushrooms in a bowl, tomato, Broccoli, winter carrot, Red onion, balsamic vinegar, traditional olive oil, wholegrain penne, white cheese cubes in herbal oil,pasta with roasted vegetables
Nutrition
380Calories
Sodium8% DV185mg
Fat48% DV31g
Protein38% DV19g
Carbs2% DV7g
Fiber8% DV2g
Loved it