Salad with asparagus
Instructions
Boil to steam for 15-20 minutes the asparagus and cut into chunks.
Cut into wedges must be flushed with avocado and lemon juice.
Chop salad, distribute it on a serving dish, combine asparagus, bresaola slices wrapped ' to ' flower, avocado and chopped eggs coarsely.
Season with salt, lemon juice, 1 teaspoon pepper and 5 tablespoons oil, well emulsified.
Ingredients and dosing for 4 persons
- 500 g of asparagus
- 1 avocado
- 2 lemons
- 1 head of curly salad
- 200 g of bresaola
- 2 hardboiled eggs
- Salt
- 1 teaspoon of pink pepper
- 5 tablespoons of olive oil