Filter
Reset
Sort ByRelevance
Littlewummer
Watercress salad with asparagus tempura
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Beat the eggs with the milk, salt and pepper. Bake an omelet on a low setting. Roll up the omelette warmly and set aside.
-
Beat the vinegar with the mustard and add the olive oil in a stream. Beat to a smooth dressing and season with salt and pepper. Scrape the cucumber into thin ribbons.
-
For the tempura heat the oil slowly in a wok or high pan. Beat the flour quickly with the water and the egg yolk until everything is well mixed, but not too light. Add some salt and pepper.
-
Take the asparagus quickly through the batter and fry in portions until the batter is slightly discolored. Take the asparagus with a slotted spoon from the oil and drain on kitchen paper.
-
Mix the watercress with the cucumber ribbons and the dressing and spread over 4 plates.
-
Cut the omelette roll into thin slices and spread over the salad. Place the warm asparagus tempura on the salad and serve immediately.
Blogs that might be interesting
-
30 minAppetizeronion, leeks, winter carrot, unsalted butter, chicken broth in pot, wheat flour, tap water, medium sized egg, fresh cream,Queen's Soup
-
30 minAppetizerCherry tomatoes, olive oil, coarse sea salt, fish fond, whipped cream, lemon, wild spinach, cod fillet on skin, Dutch shrimps, extra virgin olive oil,cod fillet with wild spinach
-
35 minLunchfrozen puff pastry, butter, avocado, lemon juice, cress, smoked salmon, olive oil, lime juice, lemon juice, basil, basil leaves,salmon avocado pastry with basil dressing
-
45 minAppetizerforest mushroom broth, oil, onion, risotto rice, sherry fino, portobello mushrooms, thyme leaves, butter, spicy cheese,with risotto-filled portobello's
Nutrition
340Calories
Sodium0% DV0g
Fat35% DV23g
Protein18% DV9g
Carbs7% DV22g
Fiber0% DV0g
Loved it