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Asparagus recipe: IN Asparagus SOUP WITH EGGS chervil vinaigrette
Ingredients for 4 servings:
1 kg Thin asparagus soup
1 untreated lemon
salt
4 small.
Eggs 50 ml white vinegar 75 ml Hazelnut oil
1 tsp.
sugar rise
pepper 1 bunch chervil
2 shallots
Preparation: Rinse asparagus, peel and cut the bottom end . Lemon
hot rinse, dry and cut into coarse pieces.
Asparagus and lemon pieces in boiling, lightly salted water and
about four minutes. Asparagus and lemon and take out the lemon pieces
removed. asparagussud aside.
Eggs in eight minutes to cook hard, cold water and peel. Vinegar,
oil, sugar and 200 ml asparagussud stir. With strong
pepper seasoning and salt. Abzupfen chervil leaves, shallots and deduct
finely chop, and both give the vinaigrette. With the warm
asparagus and mix the eggs and allow to cool.
These fresh brown bread.
Nutrition: Per serving about 295 calories, 25 g fat).
Rubrik: Salad
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