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Cooking with healthy asparagus
1 package puff pastry (use already sprawled), about 300 g
2 handfuls of spinach leave (about 50 g)
200 g good ham 150 g cheese 250 ml cream 2 eggs butter to grease pan
Cook the asparagus.
After cooling the asparagus in cold water then dry on kitchen towel.
In a buttered baking cake mold with a diameter of about 30 cm Spread the puff pastry bottom propitiate fork.
Gradually we put a layer of spinach, chopped ham and cheese and pour the beaten eggs in cream. Evenly from the center to the fans cake cooked asparagus.
Bake in a preheated oven 200 º C 45-50 minutes, until the cheese slightly browned.
Asparagus risotto500 g green asparagus 1 spring onion or shallot, finely chopped 125 g of butter 2 tablespoons olive oil 500 g Italian risotto rice (round grain Arborio or Carniola)
100 ml dry white wine
1.5 liters of hot chicken broth salt and freshly ground pepper
60 g grated Parmesan cheese
Wash the asparagus, woody ends of the stems a boil. Drain, drain and cut into pieces of about 4 cm. for more info.(http://www.reviewlity.com/category/weight-loss/)
In a saucepan with a wide bottom or large deep skillet melt half the butter and olive oil and let it fry the chopped onion. Then dry shake the rice and stir until all the grains of fat and wrapped Pour in the wine and stir until all the liquid has evaporated.
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