Asparagus plate with crostini

Name: Asparagus plate with crostini
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg white asparagus; 1 kg green asparagus; 7-10 Tbsp Salt; 1/2 TEASPOON Sugar; 1 TEASPOON Butter or margarine; 2 stem(s) Thyme; 1 Garlic clove; 100 g mayonnaise; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp Pepper; 250 g Tomatoes; 1 medium onion; 1 chili pepper; 4 TABLESPOONS Olive oil; 250 g Baguette; 7-10 Tbsp Lemon and pickled pepperoni

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg white asparagus
1 kg green asparagus
7-10 Tbsp Salt
1/2 TEASPOON Sugar
1 TEASPOON Butter or margarine
2 stem(s) Thyme
1 Garlic clove
100 g mayonnaise
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp Pepper
250 g Tomatoes
1 medium onion
1 chili pepper
4 TABLESPOONS Olive oil
250 g Baguette
7-10 Tbsp Lemon and pickled pepperoni

Directions

1
Peel the white asparagus, wash and cut off the woody ends. Peel and wash the lower ends of the green asparagus, and cut off the woody ends. Boil up plenty of salted water. Season with sugar and fat. Cook the white asparagus for about 20 minutes at medium heat, the green asparagus for about 12 minutes.
2
In the meantime, wash and finely chop the thyme. Peel garlic and press it through the press. Mix mayonnaise, garlic, thyme and lemon peel. Season with salt and pepper, let it steep a little. Clean and wash the tomatoes and cut them into very small cubes. Peel and finely dice the onion. Chop chilli finely. Mix tomatoes, chilli and olive oil, salt and pepper. Cut baguette into slices, spread tomato mixture on top.
3
Peel and finely dice the onion. Chop chilli finely. Mix tomatoes, chilli and olive oil, salt and pepper. Cut baguette into slices, spread tomato mixture on top. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 5 minutes. Serve asparagus, crostini and aioli garnished with lemon and pickled pepperoni