John Myers
Baked Asparagus Toast
The perfect baked asparagus toast recipe with a picture and simple step-by-step instructions.
- 1 kg Asparagus green fresh
- Salt
- Sugar
- 30 g Butter
- 200 g Fresh mushrooms
- 1 kl. Fresh onion
- 100 g Cherry date tomatoes
- 100 g Gouda in one piece
- 20 g Flour
- 0,25 liter Milk
- Pepper from the grinder
- 4 NS. Toast sandwich
- 8 NS. Bacon slices
- Chives
- Cut off the lower ends of the asparagus, put in plenty of boiling salted water, add a little sugar and a teaspoon of butter, and cook for 15-20 minutes, depending on the thickness. In the meantime, just clean the mushrooms with a brush and cut into slices. Peel the onion and cut into small cubes. Wash the tomatoes and cut into cubes. Coarsely grate the cheese. Drain the asparagus well and measure out 1/8 liter of asparagus water Melt in a pan, sauté the onions until translucent. Add the mushrooms and stir-fry. Dust with flour and sauté briefly. Pour in milk and asparagus water and stir, bring to the boil. Melt half of the cheese in the sauce, season with salt and pepper. Roast toasted bread. Place on a baking sheet lined with baking paper. One slice of toast with two slices of bacon and a quarter of each Cover the asparagus, spread the mushrooms and tomatoes over the top. Pour the sauce over the toasts and sprinkle with the rest of the cheese. In the oven at 175 degrees for 10-15 min. Baked. Serve toast sprinkled with chives.
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