Filter
Reset
Sort ByRelevance
JUANJEN
Asparagus salad with salmon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the asparagus with a peeler all around from the cup down. Cut off the woody ends. Also cut the cups at 4 cm. Slice the stalks into thin slices.
-
Flood the slices of asparagus in a colander with boiling water and let them drain and cool.
-
Boil the asparagus cups in a small pan with boiling water with salt in 4-6 minutes until al dente. Drain the cups in a sieve and cool.
-
In a bowl, beat the orange juice with walnut oil, mustard and some salt and freshly ground pepper to make a dressing. Spoon the asparagus slices, lamb's lettuce, rocket and basil leaves.
-
Serve the asparagus salad with the salmon slices and the asparagus cups on top.
Blogs that might be interesting
-
260 minLunchhandwarm tap water, dried yeast, wheat flour, salt, traditional olive oil, boiling water,baguette -
15 minLunchfresh grilled-vegetable mix, radish, lamb's lettuce melange, soybeans, smoked salmon pieces, wasabirucola, bean sprouts, Japanese soy sauce, honny cress,jet of new churches oriental summer salad -
20 minLunchApple, bacon strips, juice of orange, lentils (300 g),lentil salad with apple -
30 minLunchshallots, extra virgin olive oil, lemon juice, salt and freshly ground black pepper, fresh chervil, young leaf lettuce, focaccia's, soft goat's cheese (Bettine Blanc), black olives without pit,grilled focaccia with goat cheese and chervil salad
Nutrition
210Calories
Fat23% DV15g
Protein24% DV12g
Carbs2% DV5g
Loved it