Fine asparagus plate

Name: Fine asparagus plate
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 500 g green asparagus; 1 egg (size S); 10 g Pine nuts; 2 Tomatoes; 1 Spring onion; 1 TABLESPOON dark balsamic vinegar; 1 TEASPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

500 g green asparagus
1 egg (size S)
10 g Pine nuts
2 Tomatoes
1 Spring onion
1 TABLESPOON dark balsamic vinegar
1 TEASPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash the asparagus, cut off the woody ends. Boil egg in boiling water for 8-10 minutes until hard. Roast pine nuts in a pan without fat, remove. Wash, clean, quarter and seed the tomatoes.
2
Cut the fruit flesh into small cubes. Wash and clean the spring onion and cut into thin rings. Cook the asparagus in boiling salted water for about 6 minutes. Quench egg and dice finely. Mix tomato cubes, spring onions, pine nuts, vinegar and oil and season with salt, pepper and a little sugar.
3
Add the egg cubes at the end. Remove the asparagus from the water, drain and serve with the salsa. Sprinkle with coarse black pepper.