Spanish style sunny asparagus salad
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Ingredients
- 1 small cucumber
- 400 g (7/8 pound) of potatoes
- 500 gr (1 1/3 pound) of large asparagus
- 250 ml (1 cup) of mayonnaise
- 15 ml (1 tablespoon) of herbs mustard
- 1 sweet pepper with oil
- Salt up to taste
Preparation
Side-by-side mode
- Peel cucumber. Slice thick slices. Sprinckle salt over slices. Refrigerate an hour.
- Peel and dice potatoes. Cook 10 minutes in salted boiling water. Drain and cool down entirely.
- Peel asparagus. Cook 10 minutes in salted boiling water. Rince under cold water to firm. Drain. Slice in half over its lenght.
- Mix cold potatoes with mayonnaise and mustard, in a large but not so deep bowl. Over its surface, set asparagus to make a form like ones of spokes of a wheel between each cucumber slices. Drain and wipe up. Set also a slice in its center.
- Few pieces of red peppers will bring a touch of color and decoration to your plate.
Our asparagus are on special!
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