Composition / ingredients
Cooking method
1. Carrots are washed, peeled, three on a vegetable grater in Korean (how I love this option of chopping vegetables! beautiful!)
2. Wash the asparagus, cut off the hard part at the base, boil a little in boiling water (about 3 minutes). After that, we immediately put it in ice water so that the asparagus does not lose color. Now we set up asparagus on thin plates-strips, using a special grater for peeling vegetables. We leave the tops intact - for beauty.
3. In a separate container, mix olive oil and wine vinegar, as well as sugar, salt, pepper, and a pinch of cumin. Peel the garlic, chop it with a sharp knife, add it to the marinade, mix.
4. Mix asparagus and carrots in a salad bowl, pour marinade, add sesame seeds, mix again.
After 10-15 minutes, the dish will be infused and it can be served on the table.
Eat with appetite!
Calorie content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cumin - 333 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- White wine vinegar - 14 kcal/100g
- Green asparagus - 25 kcal/100g
