Asparagus salad with chicken liver

Asparagus salad with chicken liver

Asparagus salad with chicken liver


Green asparagus – 200 g (can substitute green beans)
hard-boiled eggs – 5 pieces.
Chicken Liver – 500 g
a medium-sized tomatoes – 5 pcs.
iceberg lettuce – 1 head
vegetable oil for frying
Cognac (or brandy) – 1 tbsp
mayonnaise – 5 tbsp
acute ketchup – 2 tbsp
lemon juice – 2 tbsp


For the filling mix the mayonnaise with ketchup, lemon juice, brandy and a little salt.

The tough part of the stem of asparagus peel with a knife for cleaning vegetables, stiff ends break off. Tie the asparagus into a bundle and place upright in a high narrow little pot of boiling salted water so that only the pair got to heads of asparagus. Let the water boil again and simmer for 3 minutes. Fold in a colander and pour over ice water. Let cool and cut into pieces of 3 cm long.

Eggs and tomatoes, cut into 4 pieces. Salad disassemble on the leaves and small tear or cut into thin strips.

Chicken liver fry in hot oil over medium heat, turning constantly, for 4 minutes. Cautious, liver like “explodes” during frying and can you spray, so it is better to fry under the mesh cover. Remove from the heat and leave in a warm place for 5 minutes.

Put in a bowl all the prepared ingredients, pour the dressing and mix gently. Serve immediately.

Bon Appetit!

Asparagus salad with chicken liver

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