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🍽️ White Asparagus and Rocket Salad with Homemade Egg Pastries

427 kcal · 30 min · 4 servings

Ingredients

• butter (for the molds)
• 3 eggs
• 40 g butter
• 1 pinch nutmeg (freshly grated)
• 75 g freshly grated cheese (e.g. Emmental, Greyerzer)
• 2 tbsp whipping cream
• 1 tbsp flour
• salt
• 1 kg asparagus tips
• 1 tsp sugar
• 5 tbsp grapeseed oil
• 2 tbsp balsamic vinegar
• 1 handful arugula
• 6 cherry tomatoes

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using the top and bottom heat setting.
2. 2. Take four small, heatproof ramekins with a capacity of about 150 milliliters.
3. 3. Brush the insides of the ramekins thoroughly with butter.
4. 4. Dust the buttered ramekins with breadcrumbs so the pastries do not stick later.
5. 5. Separate the eggs. Carefully separate the yolk from the egg white.
6. 6. Beat the butter together with the egg yolks and a pinch of ground nutmeg until frothy.
7. 7. Stir in grated cheese and cream alternately into the butter-yolk mixture.
8. 8. Whip the egg whites until they form stiff peaks.
9. 9. Gently fold the whipped egg whites into the cheese-cream mixture.
10. 10. Mix in a small amount of flour to stabilize the mixture.
11. 11. Season the mixture finally with a pinch of salt.
12. 12. Fill the egg mixture evenly into the prepared ramekins.
13. 13. Bake the pastries in the preheated oven for about 15 minutes until golden brown.
14. 14. Peel the white asparagus completely.
15. 15. Cut the asparagus spears in half lengthwise.
16. 16. Bring water to a boil and add some sugar and salt.
17. 17. Cook the asparagus in this water for about 10 minutes until tender.
18. 18. Put the grape seed oil and balsamic vinegar into a small bowl.
19. 19. Whisk the oil and vinegar vigorously together to create a vinaigrette.
20. 20. Rinse the rocket (arugula) under cold water.
21. 21. Let the rocket drain well.
22. 22. Tear the rocket leaves into small, bite-sized pieces.
23. 23. Wash the tomatoes thoroughly.
24. 24. Cut the tomatoes in half through the middle to get two halves per tomato.
25. 25. Remove the asparagus from the cooking water and let it drain well.
26. 26. Distribute the asparagus onto the serving plates.
27. 27. Drizzle the asparagus generously with the prepared vinaigrette.
28. 28. Garnish the salad with the torn rocket leaves and the tomato halves.
29. 29. Carefully turn out the baked egg pastries from the ramekins onto the plates.
30. 30. Serve the dish immediately while it is still warm.

Nutrition per serving

• kcal: 427
• Protein: 16 g · Fett/Fat: 35 g · Carbs: 13 g