Warm salad with asparagus and sea cocktail

Warm salad with asparagus and sea cocktail

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Ingredients for making a warm salad with asparagus and sea cocktail.

  1. Green Asparagus 400-450 grams
  2. Sea cocktail (shrimp, squid, octopus, mussels) 400-450 grams
  3. A mixture of green salads 200-250 grams
  4. Lemon 1 pc.
  5. 2 cloves of garlic
  6. 6 tablespoons olive oil
  7. Cayenne pepper on the tip of a knife (5-10 grams)
  8. A mixture of peppers (allspice, black) to taste
  9. Sea salt to taste
  • Main Ingredients: Shrimp, Asparagus
  • Serving 4 servings


Knives, Vegetable cutting board, Mortar with pestle, Frying pan, Garlic gadget, Utensils for salad dressing, Salad bowl, Mixing tongs, Stove

Making a warm salad with asparagus and sea cocktail:

Step 1: prepare a sea cocktail.

Remove the sea cocktail, or as it is also often called the “seafood mix”, from the packaging and thaw it by putting it in a separate container and leaving it for 15-30 minutes. After defrosting, drain the resulting liquid. The seafood itself is washed under running water.

Step 2: prepare the asparagus.

Wash the asparagus thoroughly and cut off the dried ends with a knife. In our case, the asparagus is green and therefore it is not necessary to clean it. Next, on a cutting board, we cut the asparagus obliquely into slices approximately 2 cm wide. After being cut, put the pan on the fire, pour 4 tablespoons of olive oil and wait until it is warm. Put chopped asparagus in a pan, reduce heat to a minimum, cover and simmer for about 6-10 minutes. The asparagus should taste a bit crunchy. As soon as they put out, remove from heat and transfer to clean dishes.

Step 3: prepare the rest of the ingredients.

We put the pan on fire again, this time we put our washed sea cocktail in it and fry it on high heat for 4-5 minutes. Constantly stir so that nothing burns. Fried? Remove from heat. Then, peel the cloves of garlic with a knife and crush it on the garlic gum. Squeezed garlic is placed in a mortar, add sea salt and a mixture of allspice and black pepper to taste. Return the asparagus to the pan with seafood, add the garlic, pepper and mashed with salt, mix thoroughly and fry for about 2-3 minutes. It is important that all the ingredients in the pan mix well. Remove from heat.

Step 4: cut the salad and prepare the dressing.

A mixture of salads (in this case, leaf and icebergsalat) is well rinsed under running water, dried and cut on the board as finely as possible. The finer you chop, the better. Cut the lemon in half and cut one half into thin slices. Next, prepare a dressing. Pour the remaining olive oil into a separate bowl, squeeze out the lemon juice from the second half of the lemon, add 10 grams of cayenne pepper and add salt to taste.

Step 5: mix the salad.

In a salad bowl we put a chopped mixture of salads, then lemon slices, on top - the contents of the pan, mix everything carefully with special tongs. Dress the salad dressing and mix well again.

Step 6: serve to the table.

Our salad is ready. Right in the salad bowl and serve. Can be used as a side dish for boiled potatoes. Enjoy your meal!

Recipe Tips:

- - it is not necessary to press the garlic on the garlic press, it is perfectly ground right in the mortar.

- - not every housewife in the kitchen has such an inventory as a mortar and pestle. In this case, you can use a simple bowl with an ordinary spoon.

- - in this recipe, lettuce and icebergsalat acted as a mixture of salads, but any variety is allowed.