Asparagus salad with roast beef and brie
Asparagus salad with roast beef and brie
Supplies:
- 500 grams A or B asparagus
- 500 grams of mixed leaf lettuce
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper
- 200 grams roast beef, sliced
- 200 grams brie, sliced
- 125 ml sour cream
- 2 tsp grated horseradish (jar)
4 persons
appetizer/lunch dish
Preparation method:
Peel the asparagus and cook them for 3 to 5 minutes, so that they are stillbe crunchy. Drain them and rinse them with cold water.
Mix the lettuce with olive oil, lemon juice and salt and pepper. Dividethe lettuce on the plates. Arrange the asparagus, roast beef and
Brie.Mix sour cream with horseradish and serve separately.
- Delicious with toasted white bread or nut bread.
- Instead of grated horseradish, you can also use grated fresh radish.
- Place the slices of brie next to each other on a baking tray under a hot oven grill and serve them slightly melted on top of the salad.