Asparagus on French toast

Ingredients for 4 servings:

• 30 g Parmesan cheese
• 40 g pine nuts
• 1 shallot(s)
• 30 g apricot(s), dried
• 20 g chorizo
• 6 tbsp olive oil
• 2 sprigs of mint
• 8 sprigs of parsley
• 400 g asparagus, white
• 1 ciabatta, stale
• 2 eggs
• 4 tbsp cream
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

exciting topping of apricots, pine nuts, chorizo ​​and mint

Cut the ciabatta lengthwise and divide each slice in half again. Mix the eggs with the cream and salt. Place the bread slices crumb-side down in the cream and let them soak up the liquid, turning once. Peel the asparagus and cook in a little salted water over low heat. Use a vegetable peeler to shave the Parmesan cheese into shavings. Dice the shallot, chorizo, and dried apricots and sauté with the pine nuts in 3 tablespoons of olive oil. Chop the parsley and mint and mix in at the end. Heat the remaining oil in a large pan and fry the ciabatta slices over medium heat until golden brown on each side. Place one slice each on a plate. Then add the drained asparagus and sprinkle with the topping.