Baked asparagus toast

Ingredients for 2 servings:

• 500 g asparagus, white fresh or 1-2 jars of asparagus
• 100 g mushrooms
• 1 small onion(s)
• 1 tomato(s)
• 50 g cheese, grated (Gouda)
• 4 slice(s) of cooked ham, approx. 25 g each
• 125 ml milk
• 2 slice(s) toast bread, (sandwich toast)
• 1 tbsp butter
• 1 tsp butter
• 1 tsp, heaped flour
• salt and pepper
• Sugar
• Chives, a few stalks

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also works with asparagus from a jar

Wash and peel the asparagus, and trim off the woody ends. Place in boiling salted water, add a little sugar and 1 teaspoon of butter, and cook the asparagus for 15-20 minutes until tender. Drain the asparagus well from the jar, reserving the asparagus water and measuring out 60 ml of it. Meanwhile, trim and slice the mushrooms. Peel the onions and dice them very finely. Wash, trim and deseed the tomatoes, and cut the flesh into small cubes. Remove the cooked asparagus and drain well. Measure out 60 ml of the cooking water. Heat 1 tablespoon of butter and fry the mushrooms vigorously, turning occasionally. Add the onions and fry until translucent. Dust with flour and sweat briefly. Deglaze with the asparagus water and milk, stirring constantly, and bring to a boil. Simmer for about 10 minutes. Melt half of the cheese in the sauce and season with salt and pepper. Toast the bread and place it on a baking sheet lined with baking paper. Top each with two slices of ham and half of the asparagus, then spread the sauce on top. Sprinkle with the remaining cheese and diced tomatoes and bake in a preheated oven at 200°C (top/bottom heat), or 175°C (fan oven) for 10-15 minutes. Wash the chives, shake dry, cut into small rolls, and sprinkle them over the bread before serving. Sprinkle the toast with chives.