Preparation: Clean the asparagus and cut it into 2″ (5 cm) pieces. Put them in a large pot, pour in boiling water, add the lemon juice, salt and boil for 5 min.
Leave the pot on the stove with the heat turned off for another 15 min. Cut the green beans into 2″ (5 cm) pieces and boil for 10 min, then drain in a colander. Boil the eggs for 7 min. Pour cold water over them, remove the shells and cut into eighths.
In a salad bowl, mix the asparagus, green beans and the cut eggs. In a small bowl, combine the olive oil with the vinegar and mustard, pour in some of the water used to boil the asparagus. Add salt and black pepper and pour this dressing over everything.
Preparation: Fry the chopped garlic in the olive oil, then add the shrimp and black pepper. Fry everything for 1 min. Remove from the heat and cool.
Cut up the salad into larger pieces, cut the tomatoes and boiled eggs into halves. Mix everything with the shrimp with garlic. Squeeze out the juice of 1 lemon over it, season with a little olive oil, salt and black pepper to taste.
Ingredients: 1 1/5 cups dry red wine, 1 tbsp salt, 1 carrot, 1 onion head, 4 black pepper peppercorns, 3 potatoes, 10 champignons, 2 tsp flour, 2 tbsp butter, 2 tbsp oil, 3 tbsp vinegar, 1 clove of garlic, 3.5 oz of thinly sliced bacon, 4 eggs, 4 slices of bread.
Boil on high heat until half the liquid evaporates. Then pass everything through a sieve but do not throw out the wine. Peel the potatoes and cut them into large chunks. Wash the mushrooms. Cut the bacon into 1 1/2″ (4 cm) pieces.
In the oil, fry the bacon in butter, drain out the grease on paper towels. Put the potatoes in the saucepan and fry on medium heat for about 6 min. Add the mushrooms and cook everything for another 10 min. Return the bacon to the saucepan, pour in some of the wine sauce, put a lid on and remove from the heat.
Mash the butter with a fork and mix with the flour, add it to the wine sauce. Put everything on low heat and boil. Add salt and remove from the stove.
Fry the bread slices on both sides until golden. In a shallow pot, boil water with vinegar and salt generously. The water must simmer and then you can add the eggs in one by one to the pot.
Boil each egg for 4 min. and remove with a slotted spoon. Place each egg atop a bread slice and pour on the wine sauce. Serve with the potatoes and mushrooms.