Clean the escarole and lolo leaves and drain them.
Heat the iron well.
Open cans of canned mushrooms (you can alternate wholes and laminates), drain the water and place them on the griddle with a drop of oil. Peel the prawns and cut them in half lengthwise. Clean the tips of green asparagus. Set them on the griddle with a little oil without mixing with the mushrooms.
Peel a tomato, Cut it into dice, season and place in a bowl, add the mushrooms and sprinkle with ground pepper. Pour in a splash of oil and a splash of vinegar and mix well.
To serve, places a few escarole leaves in the center of the fountain, around the leaves of lolo. On the escarole leaves serve the mushroom and tomato mixture and on top the prawn tails and asparagus tips.
You know, if you want to take care of yourself there's no reason to starve. What you have to do is eat everything in a moderate way. Salads will give you many possibilities. And you know, with a good raw material and a little imagination: To succeed!.
Recipes easy to https://recetasdecocinafaciles.NET /