| Quantity | Ingredient |
|---|---|
| 500 g | Asparagus |
| 10 g | Butter |
| 0,5 tsp | Sugar |
| Salt | |
| 250 g | Turkey Goulash |
| 10 g | Fat |
| Pepper from the mill | |
| Curry | |
| 2 tbsp | Mayonnaise |
| 2 tbsp | Sherry wine |
| 1 tbsp | Orange juice |
| 2 tbsp | Cut leek |
| 2 | Eggs |
| 60 g | Iceberg Salad |
| 60 g | Cocktail tomatoes |
For the salad, peel the asparagus, cut into slices and place in a pot. Lightly cover the asparagus with water. Add butter, sugar and a pinch of salt and bring the asparagus to the boil. Cook asparagus at medium temperature for 5 minutes, pour into a sieve and allow to cool. Cut the goulash into smaller cubes. Heat the fat in a pan, fry the goulash well and season with pepper, salt and curry. Allow the goulash to cool. For the asparagus salad sauce mix salad mayonnaise, sherry and orange juice and season with pepper, salt and curry. Cut the chives into small rolls and mix into the salad sauce. Boil eggs hard, peel and cut into cubes. Mix asparagus, goulash and eggs with the salad sauce. Place some leaves of iceberg lettuce on the plate, spread the asparagus salad on top and garnish with cocktail tomatoes.
Servings: 2, Difficulty:
Preparation time: 30 minutes, Total duration: 1 hour