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May 28, 2010



  • 1 kilo asparagus
  • 200 g onion
  • 200 g carrot
  • 700 g tomato
  • 10 g parsley
  • 3 tsp salt
  • 3 tbsp sugar
  • 2 tbsp vinegar
  • 10 sweet peas
  • 1 garlic bulbet
  • 2 bay feaves
  • vegetable oil

Slice onion and carrot, and fry till golden brown.

Wash asparagus. Cut off pedicles, and slice in 2 inch pieces. Place it in a pan, add fried onion with carrot, and cook for 10 minutes.

Chop tomatoes, and grind garlic. Combine tomatoes, parsley, salt, sugar, bay feaves, and pepper in a pan with asparagus. Mix well, add garlic, and cook for 15-25 minutes.

Vegetarian Food

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