John Myers
Ingredients for 4 servings:
- 500 g asparagus
- 200 g mushrooms
- 100 g cherry tomatoes
- 2 shallots
- Clarified butter
- salt and pepper
- 200 ml hollandaise sauce, approx.
- 1 handful of mixed herbs (chervil, dill, tarragon, parsley)
- 4 slices of cheese (Gouda)
- 8 slices of toast
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
good utilization of broken asparagus
Peel and cook the asparagus. Remove and drain. Cut the mushrooms into pieces according to size. Slice the shallots and halve the tomatoes. Heat clarified butter in a pan. Sauté the mushrooms. Add the shallots and sauté until tender. Then add the tomatoes and the asparagus pieces. Heat everything and season with salt and pepper. Toast the bread if desired and place it on a baking sheet (lined with parchment paper). Spread the asparagus and mushroom mixture over the slices. Finely chop the herbs and mix with the hollandaise sauce. Add 1-2 teaspoons to each of the vegetables. Halve the Gouda slices and place half a slice on each slice of toast. Bake in the oven.
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