Asparagus plate with salsa

Name: Asparagus plate with salsa
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1 egg (size S); 1 TEASPOON Pine nuts; 1 Tomato; 2 Spring onions; 2 TABLESPOONS Balsamic cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Olive oil; 500 g white asparagus; 1 TABLESPOON Sugar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1 egg (size S)
1 TEASPOON Pine nuts
1 Tomato
2 Spring onions
2 TABLESPOONS Balsamic cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Olive oil
500 g white asparagus
1 TABLESPOON Sugar

Directions

1
For the salsa, boil egg in boiling water for about 10 minutes until hard. Quench the egg, peel it and cut it into cubes. Roast the pine nuts in a pan without fat for about 4 minutes while turning, remove.
2
Wash, clean and dice the tomato. Onions clean, wash and cut into fine rings. Chop pine nuts. For the sauce whisk balsamic cream, salt and pepper. Add oil drop by drop.
3
Stir the sauce into the vegetables, pine nuts and egg. Meanwhile wash and peel the asparagus and cut off the woody ends. Bring salted water to a boil, season with sugar. Add asparagus to the water, bring to the boil and cook for 12-15 minutes.
4
Carefully remove the asparagus from the cooking water with a skimmer. Arrange asparagus and salsa on a plate.