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
-
20 minAppetizerred grapefruit, olive oil, white almonds, mixed salad, old goat's cheese, mustard, honey, White wine vinegar, mild olive oil,salad with goat's cheese, almonds and red grapefruit -
20 minLunchwinter carrot, lemon, sunflower oil, white hazelnuts, mixed salad, celery, fresh chives, fresh parsley, yogonaise, herbal broth, Tabasco,carrot-celery salad -
10 minAppetizerSoup it! cream, bunch onions, crayfish, fresh cream cheese with chives, white vermouth,cream soup with crayfish -
100 minAppetizersolid potatoes, winter carrot, frozen garden peas, medium sized egg, gherkin sweet-and-sour, shoulder ham, silver onion, Smith apple, capers, mayonnaise, White wine vinegar, French mustard,Russian salad
Nutrition
340Calories
Sodium0% DV0g
Fat35% DV23g
Protein18% DV9g
Carbs7% DV22g
Fiber0% DV0g
Loved it