Asparagus and Pepper Salad
4 servings
30 minutes
Asparagus and pepper salad is an exquisite example of Spanish cuisine, combining the freshness of vegetables and the lightness of batter. Asparagus adds a delicate crunch to the dish, while sweet pepper brings juiciness and vibrant flavor. The origins of this recipe can be traced back to the Andalusian tradition of frying vegetables, highlighting their natural flavor nuances. A light sauce made from red wine and onion complements the dish with subtle sweet-sour notes, making it particularly appetizing. This salad is perfect for both a light lunch and a festive table, delighting the eye and palate with its harmonious combination. The dish pairs wonderfully with white wines and fresh bread, emphasizing the gastronomic richness of Spanish cuisine.
1
Cut the sweet pepper into rings and the asparagus into sticks.
- Sweet pepper (capsicum): 3 pieces
- Fresh asparagus: 250 g
2
To prepare the dough, beat the egg whites with flour and milk. Add salt and pepper.
- Egg white: 2 pieces
- Wheat flour: 50 g
- Milk: 50 ml
- Salt: to taste
- Ground black pepper: to taste
3
Heat vegetable oil in a pot or use a deep fryer. Dip the vegetables in the batter and fry in the oil for 1-2 minutes. Place on parchment paper to remove excess oil.
- Vegetable oil: 200 ml
- Sweet pepper (capsicum): 3 pieces
- Fresh asparagus: 250 g
4
Remove the seeds from the sweet pepper and cut it into strips.
- Sweet pepper (capsicum): 3 pieces
5
Chop the onion. Fry it with pepper in vegetable oil and blend it, adding red wine and salt.
- Onion: 1 head
- Sweet pepper (capsicum): 3 pieces
- Vegetable oil: 200 ml
- Salt: to taste
6
Place the battered vegetables on salad leaves and drizzle with sauce.
- Green salad leaves: 200 g
