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Yorkville_Mom
Salad with green asparagus and anchovies
A tasty Italian recipe. The non-meat lunch contains the following ingredients: fish, anchovy fillets in canned oil, lemons, fresh green asparagus, traditional olive oil and arugula (bag of 75 g).
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Ingredients
Directions
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Pour the milk into a bowl and put in the anchovy fillets. Allow to stand for 45 minutes so that they taste less salty.
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In the meantime, cut the fennel into very thin slices and squeeze out the lemon.
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Mix the fennel with the lemon juice and salt and pepper. Let stand for 30 minutes.
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Remove the woody underside of the asparagus and cut into slanted pieces.
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Heat the oil and fry the asparagus on not too high a fire in 6 minutes until al dente. Change regularly. Remove from the pan and allow to cool down on a plate.
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Add the asparagus and rocket to the fennel. Season with pepper and salt.
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Remove the anchovies from the milk, pat dry with kitchen paper and spread over the salad. Serve immediately.
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Nutrition
105Calories
Sodium0% DV1.040mg
Fat12% DV8g
Protein6% DV3g
Carbs1% DV3g
Fiber4% DV1g
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