INGREDIENTS (Serves 4)
- 1 120g jar of CAVIAR MUJJÓL
- 500g of tinned asparagus
- ½ tea spoon of salt
- 1 dessert spoon of vinegar
- ½ tea spoon of sugar
- 2 dessert spoons of mayonnaise
- 2 dessert spoons of chopped parsley
- 2 sliced tomatoes
- 2 rings of tinned pineapple
- 1 roast chicken breast cut into cubes
Open the asparagus tin from the bottom to avoid breaking the tips, drain off the liquid and drizzle with vinegar.
Make a sauce with the remaining vinegar, salt, sugar, mayonnaise, parsley and half the jar of CAVIAR MUJJÓL.
Cut the slices of tomato and pineapple rings into small pieces and combine them with the chicken. Cut the asparagus in halves and mix them in a bowl with the chicken, tomato and pineapple. Cover with the sauce and garnish with the remaining CAVIAR MUJJÓL.