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BLEMBO
Caesar salad with green asparagus
Salad of green asparagus, egg, anchovies and Parmesan cheese.
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Ingredients
Directions
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Boil the eggs hard in 8 minutes, frighten and peel. Have a nice fork with a fork.
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Cut the woody bottom of the asparagus. Cook the asparagus for 4 minutes. Drain and rinse under cold running water.
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Cut the lettuce into strips. Place on a flat dish and place the asparagus on top.
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Drizzle with the dressing and spread the anchovy fillets, egg and croutons.
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With a cheese slicer, scrape the Parmesan cheese on top.
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Nutrition
265Calories
Sodium36% DV875mg
Fat26% DV17g
Protein28% DV14g
Carbs4% DV12g
Fiber12% DV3g
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