Dishes made with asparagus are low in calories and digest quickly. It is useful for pregnant women for the normal development of the fetus, as well as for prostatitis, edema and diabetes mellitus.
It is necessary
-
- Chicken Asparagus Salad:
- asparagus - 200g;
- pineapple - 1pc;
- apple - 1pc;
- lemon;
- grapes - 200g;
- chicken - 300g;
- mayonnaise.
- Puff:
- asparagus - 200g;
- apple - 1pc;
- beans - 200g;
- chicken fillet - 300g;
- avocado - 1pc;
- egg - 3 pcs;
- mayonnaise.
- Mushroom salad:
- asparagus - 200g;
- mushrooms - 200g;
- mayonnaise.
Instructions
Step 1
Asparagus salad with chicken.
Cut off the base and leaves of the pineapple. Peel and cut into 4 pieces. Remove the firm middle and cut into small cubes. Remove the peel and core from the apple. Cut into small pieces. Drizzle with freshly squeezed lemon juice. Wash the grapes, pat dry with a paper towel and cut in half. Remove the bones. Peel the asparagus shoots and boil in salted water for 5 minutes. Throw in a colander and refrigerate. Rinse the chicken under running water and bake in the oven until tender. Then peel it off and cut into small pieces. Combine all salad ingredients. Season with mayonnaise, lemon and pineapple juices. Garnish the salad with fresh herbs and lemon wedges.
Step 2
Puff.
Boil the presoaked beans in salted water until tender. Peel and cut the asparagus into 5cm pieces and boil. Peel the apples, remove the seeds and cut into slices. Heat a skillet with butter. Simmer the apples until tender, with the lid closed. Boil chicken fillet in salted water, cool. Cut into pieces and take apart into fibers. Cut the avocado in half, remove the pit and chop finely. Hard-boiled chicken eggs. Place 1/3 of the whole chicken on the bottom of the container. Lay the chopped proteins on top. Brush with mayonnaise. Then beans and chicken again. Sprinkle with whites and coat with mayonnaise. Layer a layer of avocado, chicken and brush again with mayonnaise. Top with stewed apples and asparagus. Sprinkle with grated yolk and coat with mayonnaise. Refrigerate the salad for an hour. Garnish with boiled egg halves and asparagus.
Step 3
Mushroom salad.
Peel and boil the asparagus. Then refrigerate and cut into small pieces. Sort fresh mushrooms, rinse. Cut into slices and fry in a preheated skillet until tender. Add lemon juice. Combine salad ingredients and season with mayonnaise. Season with salt and pepper to taste. Put in the refrigerator for half an hour.
