Asparagus bread salad

Ingredients for 2 servings:

• 200g ciabatta
• 2 cloves garlic
• 8 tbsp olive oil
• ½ tsp oregano, dried
• 2 eggs (size M)
• 750 g asparagus, green
• 30 g tomatoes, dried
• 5 tbsp white wine vinegar
• some pepper
• some sugar
• 5 stalks of basil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Dice the ciabatta into approximately 2 cm cubes. Peel the garlic cloves. Finely chop one clove, mix with 3 tablespoons of olive oil, oregano, and a pinch of salt, and mix with the bread cubes. Roast on a baking tray in the center of the oven at 200°C (180°C fan oven) for 10 to 12 minutes until golden brown. Cook the eggs in boiling water for 8 minutes, refresh, peel, and roughly dice. Peel the lower third of the asparagus and trim 1 cm off the ends. Cook the asparagus, garlic clove, and tomatoes in boiling salted water for 4 to 5 minutes. Drain, reserving 100 ml of the cooking water. Finely chop the garlic clove and mix vigorously with the white wine vinegar, a pinch of salt, pepper, and a pinch of sugar, the cooking water, and 5 tablespoons of olive oil. Roughly dice the tomatoes. Cut the asparagus into bite-sized pieces. Add both to the vinaigrette along with the bread cubes and mix well. Season to taste. Roughly tear the basil leaves and carefully mix them with the eggs.