Asparagus Bread Salad

Peel the asparagus in the lower third and cut off the ends. Dice the ciabatta. Peel off the garlic cloves and finely dice one.

Mix the finely diced clove of garlic with 3 tablespoons of olive oil, oregano and a little salt, mix with the ciabatta cubes and roast in the preheated oven at 180 ° in the middle for about 10 minutes until golden brown.

Hard boil eggs; Quench, peel and cut into large cubes.

Cook the asparagus with the whole clove of garlic and dried tomatoes in salted boiling water for about 5 minutes; Drain and collect 100 ml of the cooking water.

Now finely dice the whole clove of garlic and mix with the white wine vinegar, a little salt and pepper, a pinch of sugar, 100 ml of cooking water and 5 tablespoons of olive oil.

Cut the asparagus into pieces, roughly dice the sun-dried tomatoes that were previously in the cooking stock and add to the vinaigrette with the ciabatta and mix well. Possibly add seasoning. Roughly pluck the basil leaves and carefully mix in with the egg cubes.