John Myers
Contents
show
Ingredients
- 500 g Fresh asparagus
- 1 Butter
- 0,25 tsp Salt
- 0,5 tsp Sugar
For the marinade:
- 200 g Cherry tomatoes yellow and red
- 1 Red Onion
- 2 stalks Celery
- 2 tbsp Walnut oil
- 150 g Vegetable broth
- 1 Bio Lemon zest
- 1 tsp Garden herbs
- Salt pepper
To sprinkle:
- 2 cooked Eggs
- 2 tbsp Chives fresh
Instructions
Preparation:
- Peel the asparagus and, if necessary, cut off the woody end at the bottom .... Wash the cherry tomatoes, pat dry and cut in half ... Peel the onion and cut into small cubes ... Clean and wash the celery stalks and also cut into small cubes ... Lemon hot wash, dry and rub the shell ... Boil the eggs, quench, let them cool, peel (I removed the yolk and only took the egg white because the yolk remained too soft for me) cut the egg white into cubes ... chives from the pot cut, wash and then cut into fine rolls ...
Asparagus:
- Bring an asparagus pot with plenty of water to the boil ... add butter, sugar, salt and asparagus. Cook for about 12-14 minutes, depending on the thickness ...
Marinade:
- Heat the oil in a saucepan and simmer the onions for approx. 1 minute until translucent .... Deglaze with the stock and add the celery .... simmer briefly ... then fold in the tomatoes, lemon zest and garden herbs .... season with salt and pepper .... turn off the stove and cover and let stand for 2-3 minutes ...
- The asparagus is now completely cooked and is taken out of the water with the sieve ... drain a little and serve immediately on a large plate or platter ..... Spread the marinade (still warm) over the entire asparagus ... . Sprinkle with cubed eggs and chives .... Remove portion by portion and enjoy with fresh toast .... Enjoy yourself ...
Nutrition
Serving: 100gCalories: 78kcalCarbohydrates: 2.2gProtein: 1.6gFat: 7g
