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MARY MOON
Asparagus salad with roast beef and brie
A simple salad with asparagus, roast beef and brie.
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Ingredients
Directions
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Cook the asparagus for 3 minutes so that they are still crispy. Drain and rinse cold water.
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Mix the lettuce with olive oil, lemon juice and salt and pepper. Divide the lettuce over the plates.
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Arrange the asparagus, roast beef and brie on top. Mix sour cream with horseradish and serve separately.
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Nutrition
375Calories
Sodium0% DV0g
Fat40% DV26g
Protein56% DV28g
Carbs2% DV6g
Fiber0% DV0g
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