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🍽️ Crispy Asparagus and Ham Toast with Cheese Crust

284 kcal · 30 min · 4 servings

Ingredients

• 1 kg white asparagus
• salt
• 8 slices whole wheat toast
• 6 sprigs basil
• 3 eggs
• 1 tsp honey
• 80 g turkey ham (thin slices; 8 slices)
• 20 g grated Parmesan (1 tbsp)
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the asparagus stalks under running water.
2. 2. Let the asparagus drain well in a colander.
3. 3. Trim off the woody ends of the stalks generously.
4. 4. Peel the remaining stalks completely with a vegetable peeler.
5. 5. Cut each asparagus stalk in half crosswise.
6. 6. Add 300 milliliters of water and salt to a large pot.
7. 7. Bring the salted water to a boil.
8. 8. Add the prepared asparagus to the boiling water.
9. 9. Let the asparagus come to a boil again briefly.
10. 10. Reduce the heat to medium and cover the pot.
11. 11. Cook the asparagus for about 10 minutes.
12. 12. Lift the asparagus stalks out of the pot with a slotted spoon.
13. 13. Let the asparagus drain on a plate.
14. 14. Let the asparagus cool down briefly.
15. 15. Place the pot with the asparagus cooking liquid back on the stove.
16. 16. Reduce the broth by boiling it uncovered for about 8 minutes on high heat.
17. 17. Toast the bread slices in a toaster or toaster oven.
18. 18. Wash the fresh basil leaves under cold water.
19. 19. Shake the leaves dry.
20. 20. Carefully pluck the basil leaves from the stems.
21. 21. Separate the eggs by storing the egg whites and yolks separately.
22. 22. Place the egg whites in a clean mixing bowl.
23. 23. Whip the egg whites stiff using the beaters of a hand mixer.
24. 24. Remove the pot with the reduced asparagus broth from the heat.
25. 25. Place the egg yolk in a separate bowl.
26. 26. Add a spoonful of honey to the egg yolk bowl.
27. 27. Add two tablespoons of the reduced asparagus broth to the egg yolk mixture.
28. 28. Whisk the egg yolk mixture until frothy using the hand mixer.
29. 29. Line a baking tray with baking paper.
30. 30. Distribute the toast slices evenly on the tray.
31. 31. Top each toast slice with turkey breast ham.
32. 32. Distribute half of the basil leaves over the toasts.
33. 33. Place the asparagus stalks on the topped toast slices.
34. 34. Gently fold the egg whites into the egg yolk cream using a whisk.
35. 35. Distribute the egg mixture evenly over the toasts.
36. 36. Sprinkle grated Parmesan cheese over the toasts.
37. 37. Preheat the oven to 225 degrees Celsius (convection 200 degrees, gas level 3 to 4).
38. 38. Place the tray on the middle rack in the oven.
39. 39. Bake the toasts for about 7 minutes until golden brown.
40. 40. Season the finished toasts with freshly ground pepper.
41. 41. Garnish the toasts with the remaining basil leaves.
42. 42. Serve the toasts immediately while warm.

Nutrition per serving

• kcal: 284
• Protein: 20 g · Fett/Fat: 8 g · Carbs: 33 g