Ingredients for 4 people:
500 g white asparagus (as thin as possible)
1 tbsp oil
2 tbsp mixed seeds
60 g soft butter
salt, pepper
2 tsp honey mustard
4 eggs (M)
a good dash of vinegar
4 slices rye bread
4 leaves of lollo rosso
8 slices of Black Forest ham (approx. 125 g)
chives and coarse ground pepper for sprinkling
Preparation:
1. Peel the asparagus, rinse and cut off the ends. Cut the asparagus spears through once crosswise. Heat the oil in a pan and fry the asparagus spears in it for 2-3 minutes, turning. Put the asparagus on a plate. Add the seeds to the pan and roast them.
2. Mix the butter with salt, pepper and honey mustard.
3. Crack the eggs one by one into a cup and pour into boiling salted water with a with a good dash of vinegar, immediately slide the egg white around the egg. Cook the eggs for 3-4 minutes in gently simmering water. Lift out with with a skimmer and drain.
4. Rinse the 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 sprinkled seeds, chives and pepper.
Preparation time approx. 35 minutes
Nutritional values per portion approx.:
Calories: 502
Joule: 2100
Protein: 24 g
Fat: 26,6 g
Carbohydrates: 41 g
(FoodCentrale by ddp images)
