New Roasted Onion Balsamic Sauce
Make a new roast of onions. Wrap the new onions thoroughly washed in water in aluminum foil and place them in an oven at 200 degrees and cook them for about an hour until the bamboo skewers are passed through.
Remove the roots of the asparagus, peel the skin with a peeler, and boil for about 5 minutes. Once cooked, drop it in ice water, color it, then cut it in half lengthwise along the fibers.
Once the new roasted onion is ready (it's very hot, so be careful), remove the heat, cut into quarters, and sprinkle A. Mix the grass shrimp and cut asparagus with B to season.
Place the asparagus cut into an arc on a plate, and place 1/4 of the cut roast into it. Place some grass shrimp around them. Pour balsamic vinegar in a straight line, then pour olive oil along the line. Topped with cubed tomatoes and finished.
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- New onion
- 1 piece
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- grass shrimp
- About 15 fish
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[A]
- Olive oil
- Small amount
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- salt
- Small amount
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- Black pepper
- Small amount
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[B]
- French Dressing
- 3 tablespoons
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- Olive oil
- 1/2 tbsp
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- Lemon juice
- 1 tsp
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- salt
- Small amount
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- Black pepper
- Small amount
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- Balsamic Vinegar
- 1 tsp
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- Balsamic Vinegar
- Appropriate amount
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- Olive oil
- Appropriate amount
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- Tomatoes with small cubes
- Appropriate amount
