Green salad from asparagus and young zucchini with peas

Asparagus (green)500 gramsSquashes (young)4 piecesGreen salad (different varieties (frieze, Romain, rucola))Green peas (can be fresh or frozen)200 gramsEggs (boil)1 piece
For refueling
Extra virgin olive oil1/4 cupBalsamic vinegar2 tbsp.Lemon (juice)1 tbsp.Chive (Chives)2 tsp.Mustard (Dijon)1 tsp1/4 tspPepper1/4 tsp
  • Servings:
  • Cooking time:20 minutes
  • Flow temperature:Warm dish
  • Processing Type:Steaming

Cut hard tips from asparagus stalks, boil stems or in boiling salted water for 2-3 minutes, then fling it (dip hot asparagus in ice water for a few seconds, then dry). Remove the young zucchini peels, cut into large rings, boil for a couple or for a short time dipped in salted boiling water. Do the same with green peas, if you use not fresh, but frozen.

Prepare the dressing by mixing all the necessary ingredients in a small bowl.

Narvite the leaves of different varieties of green lettuce (frieze, arugula and romain), arrange on plates over zucchini, put asparagus, green peas on top and pour dressing. If desired, you can decorate the salad with chopped boiled egg.

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