Warm salad with asparagus and spicy sauce


Asparagus – 50-70 g
Egg – 1 pc.
Olive oil – 1 tbsp. l.
Coriander – 1 hour. L.
Shallots – 1 pc.
Garlic – 2-3 cloves
Green onions – 2-3 sprigs
Vinegar – 1 ch. L.
Cherry – 5-6 pieces.
Salt and pepper – to taste


1. So, the most important thing – asparagus. There may be fresh or frozen. If getting some fresh, cut off the tough ends of the bottom, and we clean the peeler bottom of the stem, often there asparagus stiff outside. If frozen, it just puts it, to stand 20 minutes at room temperature. Take 50-70 grams per serving. Then bring it to a boil the water, add some salt and a little boil asparagus 3 minutes, no more.
2. While the asparagus is cooked, prepare a bowl with cold water and ice cubes. It’s simple, once cooked asparagus, instantly shift the it in an ice bath. So stop the cooking process, the asparagus will be crisp and bright green. The same trick can be done with broccoli, beans, peas (in a pod).
3. In a couple of minutes Put the asparagus on a paper towel to get rid of excess moisture.
4. Put the eggs to cook (one serving). You can cook their favorite way. It can be poached, fried or boiled in smyatku (then in cold water and bring to a boil three minutes of waiting, poured boiling water and pour cold water).
5. Finely chop the shallots.
6. heated skillet, add a tablespoon of olive oil. Pours shallots. While fried onions, finely chop a few cloves of garlic and two spring onions.
7. In a saucepan pour a teaspoon of ground coriander. Or any other spices to your taste (cumin, chili, etc.).
8. There also send sliced ​​quartered cherry (5-6 stuff).
9. prevent, pour a teaspoon of white wine vinegar (if not, skip). Mix again and pour the garlic and onions.
10. The spread on a plate of asparagus, spread with tomato dressing. On top of stacked eggs, salt to, pepper and just before the feeding puncture the egg so that the yolk is beautiful began to flow in the salad.


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