John Myers
Asparagus on Farmer’s Toast
The perfect asparagus on farmer’s toast recipe with a picture and simple step-by-step instructions.
- 4 Discs Farmers bread
- 50 g Butter
- 1 Pc. Clove of garlic small
- 8 Discs Cooked ham
- 4 Discs Smoked ham
- 2 Pc. Eggs
- 0,5 cups Sour cream
- 100 g Gouda grated mild
- 1 kg White asparagus
- 4 Pc. Mushrooms
- Cress to garnish
- Salt, pepper from the mill
- Chop a small clove of garlic and mix it with the soft butter to make a garlic butter (the clove should be really small so that the garlic does not dominate the taste). Cut four large slices from a round loaf of mixed bread (I used my Pane Maggiore for this) . As far as I know, there is no rule for this, but a farmer’s toast is usually a toast with a mixed bread as a base.
- Toast the bread in the toaster so that it is crispy but not browned. Brush with the prepared garlic butter while it is still warm. The butter should melt from the heat.
- Mix the eggs with the sour cream, season with salt and pepper and mix in the grated Gouda cheese. Here I have given preference to a very mild, young Gouda cheese, as it can easily happen with another cheese that it dominates the taste too much and “buries” the fine asparagus under itself.
- The buttered bread slices with the boiled ham. Whether it should be four or eight slices also depends on the size. Four slices are enough for a hand-formed butcher’s ham. Place the smoked ham on top.
- Paralell the asparagus and cook. I used white asparagus. Place the asparagus on top of the ham. At this point I halved the bread slices. This can also be omitted for the sake of optics. Spread the sour cream, egg and cheese mixture on the asparagus with a spoon. Slice the mushrooms thinly and pour over them. Bake in the oven at 180 ° C until the sour cream-egg-cheese mixture sets and the mushrooms brown. Serve sprinkled with a little cress.
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