Cocidas las puntas de espárragos se componen con aceite y vinagre, mezclándoles rajitas de huevo duro.
This entry was posted on Sunday, October 24th, 2004 at and is filed under Ensaladas, RECETAS.
You can follow any comments to this entry through the RSS 2.0 feed.
You can leave a comment, or trackback from your own site.