Ingredients for 4 people:
500 g white asparagus (preferably thin stalks)
1 tablespoon oil
2 tablespoons mixed seeds
60 g soft butter
salt, pepper
2 tsp honey mustard
4 eggs (M)
a good dash of vinegar
4 slices of rye bread
4 leaves of lollo rosso
8 slices of Black Forest ham (approx. 125 g)
chives and coarse pepper from the mill for sprinkling
Preparation:
1. Peel the asparagus, rinse and cut off the ends. Cut the asparagus spears once crosswise. Heat oil in a frying pan and fry the asparagus spears in it for 2-3 minutes while turning. Transfer asparagus to a plate. Add the seeds to the pan and roast them.
2. Mix butter with salt, pepper and honey mustard.
3. Crack eggs one at a time into a cup and pour into boiling salted water with a
good dash of vinegar, immediately push the egg white around the egg. Cook eggs in gently simmering water for 3-4 minutes. Remove with a skimmer and drain.
4. Rinse lettuce leaves and pat dry.
5. Spread bread slices with mustard butter and cover with lettuce leaves and ham. Place asparagus on top and place a poached egg on each. Top with serve sprinkled with seeds, chives and pepper.
Preparation time approx. 35 minutes
Nutritional values per serving approx.:
Calories: 502
Joule: 2100
Protein: 24 g
Fat: 26,6 g
Carbohydrates: 41 g
(FoodCentrale by ddp images)
