Warm salad with asparagus and spicy dressing

Warm salad with asparagus and spicy dressing

How to prepare a warm salad with asparagus and spicy dressing?


Asparagus — 50-70 g
Egg — 1 pc.
Olive oil — 1 tbsp. l.
Ground coriander — 1 tsp.
Shalot — 1 pc.
Garlic — 2-3 cloves
Green onions — 2-3 sprigs
Wine vinegar — 1 tsp.
Cherry — 5-6 pcs.
Salt, pepper — to taste


1. So, the most important thing is asparagus. It can be fresh or frozen. If you take a fresh one, cut off the bottom hard ends, and clean the lower part of the stems with a vegetable brushing, most often there is a harsh on the outside of the asparagus. If frozen, then just post it to stand for 20 minutes at room temperature. Take a gram of 50-70 per serving. Further bring the water to a boil, add a little salt and cook asparagus minutes 3, no more.

2. While the asparagus is being cooked, prepare a bowl of cold water and ice cubes. It’s simple, as soon as the asparagus is cooked, instantly you shift it into an ice bath. So the cooking will stop, the asparagus will remain crisp and bright green. The same trick can be done with broccoli, beans, peas (in pods).

3. After a couple of minutes, put the asparagus on a paper towel to get rid of excess moisture.

4. We set to cook eggs (one per serving). You can cook them in your favorite way. It can be poached, scrambled eggs or boiled in a mess (then in cold water bring to a boil and wait three minutes, pour boiling water and pour cold water).

5. Finely chop down shallots.

6. Heat the saucepan, add a tablespoon of olive oil. Pour out the shallots. While the onions are fried, finely chop a pair of cloves of garlic and two stalks of green onions.

7. In the saucepan pour a teaspoon of ground coriander. Or any other spice to your taste (zira, chili, etc.).

8. There we also send cherry (5-6 pieces) cut into quarters.

9. Stir, pour a teaspoon of white wine vinegar (if not, skip it). Mix again and pour the garlic and onions.

10. Spread the asparagus on a plate, spread the dressing with tomatoes. On top, lay the egg, salt, pepper and pierce the egg before serving, so that the yolk beautifully begins to flow to the salad.

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