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Tosha Fields
Salad of white and green asparagus
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Ingredients
Directions
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Boil the eggs almost hard in 6-8 minutes.
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Let them scare and peel them.
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Peel the white asparagus: lay the asparagus one by one on a plank and peel them from just under the cup downwards, turning the asparagus a steady turn.
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Cut away the woody undersides of both the white asparagus and the green asparagus.
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Cut the asparagus up to the cups into pieces of three cm.
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Boil the white asparagus in a pan with plenty of boiling water with salt for 2-3 minutes.
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Let the asparagus of the fire continue for ten minutes.
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Boil the green asparagus in a different pan with plenty of water with salt in 3-4 minutes until al dente.
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Rinse the green asparagus immediately after boiling under cold water and let it drain well.
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That way they stay nice and green.
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Also allow the white asparagus to drain in a colander.
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Prepare the eggs in a large salad bowl and add the vinegar, mustard, tarragon, oil and salt and freshly ground pepper.
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Stir everything into a dressing.
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Dilute the dressing with the water.
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Spoon the asparagus through and let the salad stand for thirty minutes.
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Put in the arugula and lamb's lettuce just before serving.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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