Ensaladilla de espárragos y salsa de tomate

Salad of asparagus and tomato sauce

Ensaladilla espárragos salsa de tomate y zanahorias

Ensaladilla de espárragos, salsa de tomate y zanahorias

Ensaladilla de espárragos, salsa de tomate y zanahorias

Para variar un poco de la ensaladilla rusa de toda la vida que, como sabéis no un plato ruso sino español, he preparado esta ensaladilla de espárragos verdes tiernos que lleva un sofrito de tomate en lugar de mayonesa. Es un plato vegano y muy sabroso. Además contiene zanahorias cocidas y crudas. Hemos acompañado de unas tiras de pepino a modo de “crudités”.

To vary a little from the potato salad “ensaladilla rusa”, as you know is not a Russian dish but Spanish, I have prepared this salad with tender green asparagus and garnish with a tomato sauce instead of mayonnaise. It is a vegan dish and very taste. There is also cooked and raw carrots. We accompanied cucumber strips as “crudités”.

 

 

Receta

Ingredientes:
(Para dos personas)

    3 patatas
    4 tomates pera o tomates maduros
    3 zanahorias
    200 g de espárragos verdes tiernos
    Aceite de oliva virgen extra
    Sal

Ver la receta en LibredeLacteos.com

 

Recipe

Ingredients:
(For two persons)

    Three potatoes
    4 ripe plum tomatoes or tomato
    3 carrots
    200 g green asparagus tender
    Extra virgin olive oil
    Salt

Directions:

  1. For the tomato sauce, You need 3 or 4 ripe tomatoes grated to get all the pulp. It is prepared in a casserole that can be covered. Put some olive oil, add the tomato pulp and a pinch of salt and let it go slowly until the sauce has reduced to half volume and taken a deep orange color. The pan must be cover and cook simmer, stirring occasionally.
  2. Peel the potatoes and carrots. Wash well. Cut the potatoes into cubes of just over an inch, put whole carrots. Cut part of the stem of the young green asparagus, leave the most tender part, just make steam 5 minutes, remove and plunge into ice water. The potatoes and carrots are steamed for around 10 minutes, until potatoes are tender, not undone.
  3. Cut ​​cooked carrots into slices, strips and then into small cubes. Place in a bowl with the steamed potatoes. Allow to cool. Add the asparagus tips.
  4. End the dish by adding several tablespoons of tomato sauce and laying strips of raw carrots.


 

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