Recipe prepared by Carlos Arginiano in a simple and quick way: Asparagus with trout, an ideal and light aperitif to taste at celebrations or at any time.
Ingredients (4 people):
- 16 white asparagus
- 50 g of trout
- 1 egg
- extra virgin olive oil
Preparation of the recipe Asparagus with venison trout by Carlos Arginiano:
Set to heat a pot of waterwhen it starts to boil add 15 g of parsley leaves. Blanch them briefly and drain. Put them in American glass, pour a good amount of oil (200 ml) and grind them well.
To do it parsley parsley, crack on egg and place it in a stir glass. Add a pinch of salt, a little vinegar and parsley oil. Crush the ingredients s electric mixer while flirting.
Distribute asparagus in 4 plates (you can cut a few tops of asparagus and place them upright), place in each a little mayonnaise and part of roe deer. Garnish the plates with a little parsley leaves. Serve the rest of mayonnaise in a boat with sauce.
To avoid any problems when using the electric mixer, it is very important to disconnect it from the electricity before cleaning it.
Presentation of the recipe Asparagus with trout venison by Carlos Arginiano:
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I will see you on another recipe.
David from 55000 Recipes