Asparagus plate with sesame and egg butter

Name: Asparagus plate with sesame and egg butter
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 125 g peeled white asparagus; 125 g cleaned green asparagus; 100 g peeled young carrots; 50 g cleaned snap peas; 7-10 Tbsp Salt; 4-6 Splash of lemon juice; 1 Egg (Gr. M); 1 tablespoon (10 g) Butter; 1/2 tsp (5 g) Sesame; 2-3 stem(s) Dill; 1/2 (30 g) Wholemeal bread roll

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

125 g peeled white asparagus
125 g cleaned green asparagus
100 g peeled young carrots
50 g cleaned snap peas
7-10 Tbsp Salt
4-6 Splash of lemon juice
1 Egg (Gr. M)
1 tablespoon (10 g) Butter
1/2 tsp (5 g) Sesame
2-3 stem(s) Dill
1/2 (30 g) Wholemeal bread roll

Directions

1
Wash the asparagus, carrots and mangetouts. Cook white asparagus in lightly salted water with lemon juice for about 20 minutes. Add green asparagus and carrots after 10 minutes, sugar snap peas after 15 minutes and cook for 15 minutes
2
In the meantime, boil the egg for about 10 minutes until hard. Heat butter in a small pan. Roast the sesame seeds in it until golden brown
3
Rinse the egg with cold water, peel and chop finely. Wash the dill, shake dry and chop finely
4
Drain the vegetables and arrange on a plate. Add sesame butter and sprinkle with chopped egg and dill. Eat wholemeal bread roll with it