Trigueros asparagus are a green vegetable that grows in contact with sunlight, much appreciated for its flavor, as well as for their vitamin contribution since they are rich in vitamins A, C and E, in addition to containing folates (antioxidants). The best time to taste them is between the months of March to May, although it is now very common to find green asparagus bunches at any time of the year. They consume cooked and marry very with sauces such as mayonnaise or with a vinaigrette. They can also be cooked in grilled, frying or rewarding, resulting in excellent accompaniment for made dishes made of meat or fish. That is why this time in recipes I share the recipe of my triguer green asparagus salad, so you can enjoy it at the time you want. And i/ivisita my blog target = _blank rel = NOFOLWLA Catina kitchen to learn about many other delicious recipes.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Low Disturbance |
| Ingredients to make triguerous asparagus salad: |
| 350 grams of trigueros asparagus 200 grams of fine green beans 300 grams of beans (fresh or frozen) 50 grams of spinach leaves Baby 1 unit of chalota 1 piece of red chili -cut chile fine 1 teaspoon of sesame oil 4 tablespoons of olive oil 1 tablespoon of lemon juice 1 tablespoon of white sesame seeds roasted 1 teaspoon of bold seeds 1 teaspoon of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make triguerous asparagus salad:
1. The first step to make this triguerous asparagus salad is to put a large casserole with boiling water, put the asparagus cut into pieces of 3 or 4 centimeters discarding the hard ends, and we scald them for 5 minutes. With the help of a sparkling we take them out and put them in a bowl with cold water with ice to cut the cooking.
2. In the same water, we cook the clean and chopped green beans and scald them for 10 minutes. We take them out and also put them in the Hoic of the asparagus. After 5 minutes, we drain them and let them dry.
3. Next we introduce the beans in the same hot water and we have them 10 minutes scalding. We take them out, drain and cool under the jet of cold water. We remove the skin by pressing with the index finger and thumb.
4. We also prepare the dressing of the green asparagus salad: for this we mix the very small chili, the sesame oil, the olive oil, the lemon juice, the sesame seeds, the bold seeds and the salt to the salt to the taste.
5. Finally we put all the vegetables in a salad bowl, with the chest cut into fine slices and add the rest of the ingredients along with a teaspoon of salt, remove everything carefully and serve our triguerous asparagus salad.
