Ingredients:
6 fish fillet
400 g mushrooms
1 cup cooked asparagus, in pieces
1/2 cup chicken broth
1/4 cup oyster sauce
3 Cambray onions
2 tbsp almond
1 tbsp chopped ginger
1 tsp corn starch
Vegetable oil
Preparing:
Fry in oil the onion, ginger, almonds and mushrooms.
Add the chicken broth, oyster sauce and cornstarch.
Cook while moving to thicken.
Add asparagus, remove from heat and allow to cool at room temperature.
Wrap well each fish fillet in foil along with a bit of the sauce.
Steamed for 15 minutes and serve.
Ingredients:
500 grams noodles
150 grams ham
60 grams grated Parmesan cheese
50 g butter
2 tied fresh asparagus
1 1/2 cup cream
1 tbsp chopped parsley
1 tbsp chopped fresh basil
Salt and pepper
Preparing:
Cook noodles in plenty of water with salt.
Cut the tough part of asparagus.
Cook them in salted water for 8 minutes, drain them and cut them into pieces.
Fry the ham in butter, add asparagus and cook for 2 minutes.
Add the parsley, basil, cream, salt and pepper.
Allow to boil over a low heat for 10 minutes.
Pour the sauce over the noodles and serve.
Ingredients:
1 cup strawberries
1 bunch asparagus, cooked
1 lettuce
4 tbsp pistachio
1 tbsp fennel
Dressing:
1/2 cup vinegar
1/4 cup olive oil
1 tbsp honey
1 tbsp mustard
Salt and pepper
Preparing:
Mix all ingredients of the salad.
Combine the ingredients of the vinaigrette.
Bathe with this the salad.
