Another wonderful recipe for asparagus lovers. A hearty salad will replace a full lunch and replenish the body's reserves with vitamins. Asparagus should be slightly crispy. To do this, immediately after cooking, transfer it to cold water.
Ingredients
- Red Fish - 250 g
- Quail eggs (boiled) – 5 pieces
- Potatoes (boiled) – 200 g
- Asparagus - 200 g
- Lettuce - 1 bundle
- Vegetable oil - 2 tbsp.l.
- Olive oil - 2 art.l.
- Lemon juice - 1 art.l.
- Ground fennel - to taste
- Salt - to taste
- Water (filtered) – 1,5 l
Step-by-step cooking recipe
Wash the asparagus, cut off the hard edges.
Boil water, add salt and asparagus. Cook for 5-7 minutes.
Rub the red fish with salt, fennel and sprinkle with lemon juice.
Heat the vegetable oil in a frying pan and fry the fish until tender.
Chop the fish, asparagus, potatoes and peeled eggs.
In a separate frying pan, lightly brown the potatoes
Tear the salad leaves into pieces with your hands.
Mix salad leaves, asparagus, eggs, fish and potatoes.
Add salt, olive oil and mix gently with salad tongs.
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