Amrywiadau o Gaws Gafr ar Salad Asbaragws Lukewarm

Wash the rocket, clean and drain. Boil the eggs hard and finely chop them. Quarter the tomatoes, remove the core (seeds) and finely dice. Wash and clean the asparagus. Peel the white asparagus completely. Only the lower third of the green asparagus. Heat salted water with butter and sugar and cook 6 stalks of white asparagus for about 15 minutes. Drain the asparagus and place in the preheated oven at 80 ° C to keep warm. Cut the rest of the white asparagus into small pieces and cook as described above for about 12 minutes (since this is smaller). Cut the green asparagus into small pieces and fry in the pan, season with salt and pepper. Put all the asparagus in the oven to keep warm.

Mix salt, pepper and herbs with oil and vinegar to taste.

Mix the goat cream cheese with the chilli and chopped fresh basil and roll small balls. Roast the pine nuts in the pan, let them cool, put them in a bag and chop them up with a rolling pin. Put the crushed pine nuts in a plate and coat the fresh goat cheese balls with the pine nuts, chill. Wrap the goat cheese in the breakfast bacon and chill too.

Put some rocket salad on each plate. Place a stick of white asparagus on top. At the end of the asparagus stick, distribute the small green and white asparagus pieces. Drizzle with the salad sauce and garnish with the tomatoes and egg. Add the fresh goat cheese balls coated with pine nuts. Put some oil in a pan. Fry the goat cheese packets wrapped in bacon until crispy on both sides with a little honey and add to the salad - serve immediately.