John Myers
Asparagus Toast
The perfect asparagus toast recipe with a picture and simple step-by-step instructions.
- 400 g Fresh asparagus
- Salt
- 180 g Herbal cream cheese
- 2 Eggs
- 8 Discs Whole grain toast
- 1 tbsp Sunflower seeds
- 2 tsp Fresh cress
- Salt and pepper
- Wash and peel the asparagus and cut off the woody ends. Cook in boiling salted water for 15-20 minutes, depending on the strength of the stalks, then drain and drain.
- Separate the eggs, beat the egg whites until firm. Beat the cream cheese until frothy.
- Roast the sunflower seeds briefly in a pan without fat. Mix the egg yolks with the cream cheese. Mix the sunflower seeds into the cheese mixture. Then carefully fold the egg white into the cheese mixture. Season with salt and pepper.
- Toast the slices of toast briefly and place 2 slices of toast each on a heat-resistant plate (I used a baking dish for this) and spread a thin layer of the cheese mixture on each one. Then spread the asparagus stalks on top and spread the rest of the cheese mixture over them.
- Preheat the oven to 200 ° C and bake the toasts for about 10 minutes. Serve sprinkled with the cress.
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