INGREDIENTS
- Asparagus omelette with spinach and watercress salad:
- – 2 tied asparagus.
- – ½ roasted pepper.
- – 3 garlic cloves.
- – 200 g of Valencian onion.
- – 1 inexperienced onion.
- – 6 selfmade eggs.
- – 50 g of olive
- – 100 g of uncooked ham.
- – 1 bundle of spinach and watercress.
- – Mustard.
- – Dried fruit.
- – Lemon.
- Uncooked asparagus and puff pastry rolls:
- – 2 packages of asparagus.
- – 6 puff pastry empanada plenty.
- – 200 g of uncooked pancetta.
- – 100 g of native goat cheese.
- – Oliva.
- – Native spices.
- Medanero scrambled eggs with asparagus, broad beans and artichoke coronary heart:
- – 4 packages of asparagus.
- – 8 artichoke hearts.
- – 1 kg of beans.
- – Grilled sausage.
- – Onion.
- – She.
- – Inexperienced, yellow and crimson pepper.
- – Vino Blanco (sauvignon blanco/viognier).
- – Eggs.
- – Chili pepper.
- – Candy paprika.
- – Pepper.
- – Lemon zest.
3 spectacular recipes with asparagus! Omelet with salad, rolls with bacon and puff pastry and a scrambled egg with broad beans and artichoke coronary heart that may’t be accomplished any extra! Comply with all of the steps under and luxuriate in these scrumptious and tempting dishes at house
PROCEDURE:
Asparagus omelet with spinach and watercress salad:
1. Steam the asparagus for 8 minutes.
2. Roast pepper.
3. Chop the onion, garlic, cubed bacon and olives.
4. Sauté.
5. Add 6 eggs and blend all of the elements.
6. Season.
7. Assemble omelette.
8. Assemble the salad.
9. Plated with crunchy uncooked meat.
Uncooked asparagus and puff pastry rolls:
1. Blanch the asparagus.
2. Assembled in puff pastry with cheese: 2 ideas per dough, rolled, seasoned and baked for 10 minutes.
3. Rolled in bacon: 1 tip with 1 slice of bacon, seasoned and grilled for five minutes.
Medanero scrambled eggs with asparagus, broad beans and artichoke coronary heart:
1. Seal the barbecue sausage in a disk.
2. Sauté including the beans.
3. Add the wine and seasonings.
4. Add the asparagus and artichokes.
5. Add liquid.
6. Make cavities and crack eggs.
7. Plate.
