Asparagus salad with pineapple
Ingredients
Servings 4 servings- 2-3 drops Worcestershire sauce
- 500 g white asparagus
- For refueling:
- lemon juice
- 2 chicken fillets
- 4 slices of pineapple
- 4 small tomatoes
- mayonnaise - 3 tbsp. l.
- 3 art. l. cream
- butter - 2 tbsp.
- chopped parsley
- 1 pinch of sugar
Cooking
Step 1
Fry the fillet in 1 tbsp. l. oils for 5 min. from each side. Cool, cut into strips.
Step 2
Cut the asparagus into 5 cm pieces. Melt 1 tbsp. l. oil, put asparagus in it, salt and add sugar. Pour 0.5 cups of hot water and cook for 10 minutes. under the lid. Throw in a colander, cool.
Step 3
Cut the tomato pulp and pineapple into cubes. For dressing, mix all of the above ingredients. Put the prepared vegetables and fillets in a bowl, pour over the dressing, mix and let it brew in a cold place for 30 minutes. This salad looks especially beautiful when served in scraped pineapple halves.