Asparagus toast with turkey and mushrooms

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 kg white asparagus
  • 7-10 Tbsp salt, sugar, pepper
  • 200 g small mushrooms
  • 1 small onion, 1 tomato
  • 1 tablespoon (20 g) Butter
  • 2 (20 g) coated tbsp. flour
  • 1/4 l Milk
  • 4 discs Sandwich toast
  • 8 discs smoked turkey breast (à approx. 25 g)
  • 1/2 bunch Chives
  • baking paper

Directions

  1. 1

    Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling, lightly salted water covered with 1/2 teaspoon sugar for 15-20 minutes

  2. 2

    Clean, wash and slice the mushrooms. Peel and finely chop the onion. Wash, quarter, seed and finely dice the tomato. Grate cheese finely

  3. 3

    Lift out the asparagus and keep the stock. Sauté onion in hot butter until translucent. Fry the mushrooms in it. Dust with flour and sauté briefly. Stir in milk and 1/8 l asparagus stock. Bring to the boil and simmer for about 5 minutes. Melt half the cheese in the sauce. Season to taste with salt and pepper

  4. 4

    Toast roasting. Place on a tray lined with baking paper. Cover with 2 slices of turkey breast and 1/4 of the asparagus. Spread the sauce over them. Sprinkle with tomato cubes and the rest of the cheese. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 12-15 minutes. Wash the chives, chop finely and sprinkle over the top.

  5. 5

    Drink: cool white wine

Nutrition Facts

KCAL
410 kcal
CARBS
34 g
FATS
16 g
PROTEINS
30 g