Filter
Reset
Sort ByRelevance
MACSBEACH
Asparagus salad with truffle vinaigrette
A tasty recipe. The vegetarian main course contains the following ingredients: eggs (M), white asparagus, extra virgin olive oil with truffle flavor (250 ml bottle), white wine vinegar, grass cheese or Gouda young cheese (service department), mixed lettuce extra (200 g), baguette and herb butter.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil eggs in approx.
-
8 minutes.
-
Cook in asparagus pan or high pot of water.
-
Cut woody ends of asparagus.
-
Peel the asparagus thinly, from just under the head.
-
Cook about asparagus in about 15 minutes.
-
Stir in oil, vinegar, salt and pepper dressing.
-
Cut cheese into cubes.
-
Peel eggs and cut into slices.
-
Lay lettuce on a large scale.
-
Spread asparagus, egg, cheese and dressing.
-
Serve with baguette and herb butter..
Blogs that might be interesting
-
20 minMain dishshoulder Chops, sticking potato, zucchini, lemon, olive oil, garlic, chives, parsley, mustard,shoulder chop with zucchini gratin and herb mustard
-
40 minMain dishfennel bulb, olive oil, garlic, lemon zest, pangasius fillet, onion, pointed pepper, red silver onions of tomatoes, olive, paprika powder spicy, cumin,marinated fish with fennel from the oven
-
75 minMain dishfresh spinach, medium sized egg, unsalted butter, wheat flour, Full Milk, mature cheese 50 at a stretch, curry powder, lemon juice, garlic,spinach souffle from sang-lan
-
20 minMain dishoil, gyro strips, (Red onions, zucchini, White rice, wrapt tortillas, garlic sauce, shrub endive, white cheese cubes, black olives without pit,wraps with Greek gyros salad and white rice
Nutrition
660Calories
Sodium3% DV75mg
Fat62% DV40g
Protein50% DV25g
Carbs17% DV50g
Fiber4% DV1g
Loved it