John Myers
Asparagus Toast with Camembert
The perfect asparagus toast with camembert recipe with a picture and simple step-by-step instructions.
- 8 Rods Asparagus white fresh
- 4 Discs Whole grain toast
- 4 Discs Prague ham
- 200 g Camembert double cream setting
- Sugar
- Butter
- 4 tbsp Cranberries from the glass
- Peel the asparagus, cut off the ends and cut in half. Cook in boiling water to which a little sugar, salt and butter has been added until al dente.
- Toast the toast and brush with butter.
- Place a slice of Prague ham, 4 half asparagus stalks and the camembert on top of the toast.
- In the meantime, preheat the oven to 175 ° C and put the toasts in the middle of the oven. Baked until the cheese starts to run.
- Take the toast out of the oven and decorate with a tablespoon of cranberries.
- A fine Riesling tastes good with it. Meanwhile I say “a Guaten”
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