John Myers
Asparagus Salad on Toasted Toast
The perfect asparagus salad on toasted toast recipe with a picture and simple step-by-step instructions.
- 5 Pc. Asparagus white
- 12 Pc. Asparagus green fresh
- 3 Pc. Spring onions
- 1 Pc. Onion red
- Sunflower oil
- 1 Pc. Organic orange
- 1 Pc. Organic lemon
- 3 tbsp Oil
- 1 tsp Raspberry vinegar
- 3 Pc. Hard-Boiled eggs
- Cherry tomatoes
- Salt
- Sugar
- Peel the white asparagus and cut off the dry cut ends. Peel the green asparagus halfway and also remove the cut ends. Finely slice the asparagus stalks.
- Cut the red onion and spring onions into thin strips or rings.
- Wash the orange and lemon well. Peel off the peel of the citrus fruits with a chisel or slice into fine shavings with a grater. Cut off the remaining peel of the orange up to the skin and cut out the pulp. Collect the juice.
- Heat sunflower oil in a pan and fry the asparagus pieces.
- Now add the onions. Fry the ingredients for two minutes, adding salt and a little sugar.
- Now put the asparagus in a bowl and season with orange and lemon peel.
- For the vinaigrette, put the orange fillets and orange juice in a bowl, then mix with the oil and vinegar.
- Add the vinaigrette to the asparagus and fold in carefully. Let the asparagus salad steep.
- Quarter the tomatoes, fry them and sprinkle with salt and sugar.
- Toast toast bread. Halve toast bread across the corner. Spread the salad generously on top.
- Decorate with 2 teaspoons of egg cubes and place the tomatoes from the pan on top.
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