Watercress salad with asparagus tempura
- 2 egg
- 1 tablespoon milk
- 1 tablespoon Red wine vinegar
- 1 teaspoon mustard
- 3 tablespoon olive oil
- 0.5 cucumber
- 75 watercress
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.
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