Читать книгу Summer Food - 600 Delicious Recipes For Hungry Party Guest - Jill Jacobsen - Страница 5

Serves 4 meals

1 kg green asparagus

Salt and freshly ground pepper

1 pinch of sugar

1 ripe mango (so to the. 500 grams)

2 small red onions

1 red chilli

3 Bio-lime

2 tablespoons white wine vinegar

6 tablespoons oil

200 grams of fresh goat's cheese

The preparation sequence

Prepare asparagus in boiling salted water and simmer for 2-3 minutes, cooking. Deter pouring with cold water and allow to dry.

Mango peel. Pulp crush the stone into narrow columns. Peel the onions, chop in half and chop into thin strips. Asparagus, mango and onion mix.

Cleaning For the vinaigrette Chili, cut lengthwise, remove seeds, chop and wash under water in very thin rings. Bio-lime hot underwater wash and dry. 1 chop into thin slices, from the other the cup finely rub. Express 2 limes. Vinegar, lime juice, shawls and chili mix. Season with salt, pepper and 1 pinch of sugar. Propose including oil.

Mix vinaigrette with the salad and let stand briefly, then season to taste. Arrange salad, crumble goat cheese over it and decorate with slices of lime.