Thursday, August 26, 2010

ASPARAGUS AND BEETROOT SALAD

ASPARAGUS AND BEETROOT SALAD

Ingredients:
200g asparagus
1/2 can beetroots
3-4 shallots
1egg

Salad Dressing:
4 tbsp vinegar
2 tbsp olive oil
a pinch of salt
a few shakes of pepper

Method:

  1. Cut beetroot thickly. Set aside.
  2. Cut asparagus into 3inch length.
  3. Parboil them in hot boiling water. Remove and set aside.
  4. Boil egg until becomes hard approximately 10min.
  5. Cut into slices. Set aside.
  6. Heat up 1 tbsp oil in wok. Fry shallots until slightly brownish. Remove and drain oil.
  7. Arrange asparagus on a plate. Next, beetroot on top. Pour salad dressing on them. Arrange slices of eggs on the side. Put shallots on top beetroot.



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