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Littlewummer
Watercress salad with asparagus tempura
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Ingredients
Directions
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Beat the eggs with the milk, salt and pepper. Bake an omelet on a low setting. Roll up the omelette warmly and set aside.
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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.
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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.
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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.
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Mix the watercress with the cucumber ribbons and the dressing and spread over 4 plates.
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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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Nutrition
340Calories
Sodium0% DV0g
Fat35% DV23g
Protein18% DV9g
Carbs7% DV22g
Fiber0% DV0g
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