New Roasted Onion Balsamic Sauce
Make roasted spring onions. Wash the spring onions thoroughly, wrap them in aluminum foil with the skin on, and place them in a 200°C oven and cook for about an hour, or until a bamboo skewer can be inserted easily
Remove the roots from the asparagus, peel it with a peeler, and boil it for about 5 minutes. Once boiled, drop it into ice water to retain its color, then cut it in half lengthwise along the grain
Once the roasted spring onions are done (be careful as they will be very hot), let them cool slightly, cut them into quarters, and sprinkle with A. Mix the shrimp and sliced asparagus with B and season
Place the asparagus sliced into an arc on a plate, then place 1/4 of the sliced roasted meat inside. Scatter a few shrimp around it. Pour balsamic vinegar in a straight line, then drizzle olive oil along the same line. Top with diced tomatoes to finish
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- New onion
- 1 piece
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- Asparagus
- 4
-
- shrimp Boiled
- About 15 fish
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[A]
-
Ardoino
Extra Virgin Olive - Small amount
-
Ardoino
-
- salt
- Small amount
-
- Black pepper
- Small amount
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[B]
- French Dressing
- 3 tablespoons
-
-
Ardoino
Extra Virgin Olive
- 1/2 tbsp
-
Ardoino
-
- Lemon juice
- 1 tsp
-
- salt
- Small amount
-
- Black pepper
- Small amount
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- Balsamic Vinegar
- 1 tsp
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- Balsamic Vinegar
- Appropriate amount
-
-
Ardoino
Extra Virgin Olive
- Appropriate amount
-
Ardoino
-
- tomatoes Small diced
- Appropriate amount
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