Active Monday-45 Minutes Dumbbell Workout & Asparagus With Kren Foam


Hello to all Active Monday readers! February is almost over, but the weather is neither winter nor spring. It can be very cold one day and very hot the next. In such inconsistent climatic conditions, it becomes more important to take care of our health and to make our bodies strong and resistant to diseases.
Eating healthy, adequate, and regular exercise should be routine habits that we should never neglect. These are the conditions for a healthy life.
This week I have a 45 minutes dumbbell workout and a tasty asparagus recipe. You can prepare it in just half an hour. 


Ingredients for 2 servings

500 g asparagus, white
1 pinch of sugar
1 pinch of salt
10 pieces of shrimp
1 tbsp canola oil

ingredients for the foam

100 ml whipped cream
1 tablespoon horseradish, from the jar
2 tbsp sour cream
1 pinch of salt
1 pinch of pepper

Ingredients for the vinaigrette

2 tbsp canola oil
2 tbsp apple cider vinegar
1 sprig of lemon juice
2 pc shallots
1 tbsp parsley, chopped
1 pinch of salt
1 pinch of pepper
1 pinch of sugar


First, peel the asparagus and cut off the woody end. Now put the asparagus in boiling, salted water and, depending on the thickness, simmer for 10 - 15 minutes until al dente. Add a pinch of sugar to the water.
In the meantime, fry the prawns in a tablespoon of rapeseed oil for about a minute on each side. Take out and keep warm.
Then mix the cream with the sour cream and horseradish, season with salt and pepper, fill it into a cream siphon and chill.
Mix the remaining rapeseed oil with the vinegar. Finely dice the shallots and add to the sauce along with the parsley. Season to taste with salt, pepper, sugar, and lemon juice.
Arrange the asparagus on two plates and pour the vinaigrette over them. Finally, squirt the horseradish cream over it and top it with the prawns.

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