Egg bread tartlet with asparagus salad

Name: Egg bread tartlet with asparagus salad
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 250 g white asparagus; 250 g green asparagus; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 TEASPOON Butter; 2 Eggs; 1 TABLESPOON Whipped cream; 75 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 discs stick white bread; 1 Tomato; 4 cl dry white wine; 2 TABLESPOONS Fruit vinegar; 1 TABLESPOON Balsamic vinegar; 4 TABLESPOONS Oil; 2 TABLESPOONS chopped herbs (such as chives, parsley and dill); 2 TABLESPOONS clarified butter; several sheets Basil; 1 Garlic clove; 80 g grated Emmental cheese; 7-10 Tbsp Rocket

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

250 g white asparagus
250 g green asparagus
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 TEASPOON Butter
2 Eggs
1 TABLESPOON Whipped cream
75 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 discs stick white bread
1 Tomato
4 cl dry white wine
2 TABLESPOONS Fruit vinegar
1 TABLESPOON Balsamic vinegar
4 TABLESPOONS Oil
2 TABLESPOONS chopped herbs (such as chives, parsley and dill)
2 TABLESPOONS clarified butter
several sheets Basil
1 Garlic clove
80 g grated Emmental cheese
7-10 Tbsp Rocket

Directions

1
Peel the white asparagus. Cut the woody ends off the white and green asparagus. Boil up plenty of water with lemon juice, salt, sugar and butter. Add the white asparagus and cook for 4 minutes in gently simmering water.
2
Add the green asparagus and cook for another 8 minutes. Whisk eggs, cream and milk. Season with salt, pepper and nutmeg. Soak slices of bread in it. Drain the asparagus, rinse with cold water and let it cool down.
3
Clean, wash, quarter and seed the tomato. Cut the flesh into small cubes. Mix wine and vinegar, add oil. Add a tablespoon of diced tomatoes and chopped herbs. Pour over the asparagus and leave to stand.
4
Fry the egg breads in hot clarified butter on both sides until golden brown. Cut basil into strips. Peel garlic and chop finely. Mix the remaining tomato cubes, basil and garlic. Season with pepper.
5
Put the breads on a baking tray. Cover with the tomato mixture and sprinkle with cheese. Bake briefly in a preheated oven (electric cooker: 200 °C/ gas: level 3). Sort the rocket, rinse cold and drain.
6
Arrange breads with the marinated asparagus and rocket.