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🍽️ Crispy Asparagus-Raspberry Toast with Mozzarella

392 kcal · 30 min · 4 servings

Crispy Asparagus-Raspberry Toast with Mozzarella Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a pot with about one liter of water and add some salt. Bring the water to a boil.
  2. 2. Clean the asparagus and peel the bottom third. Cut it into pieces about two centimeters long.
  3. 3. Add the asparagus pieces to the boiling salted water and cook them for two to three minutes.
  4. 4. Drain the asparagus, rinse it immediately with cold water to stop the cooking process, and let it drain well.
  5. 5. Rinse the raspberries under running water and let them drain.
  6. 6. Wash the basilica thoroughly, shake it dry, and pick the leaves off the stems.
  7. 7. Finely chop the basilica leaves.
  8. 8. Separate the egg: Remove the yolk and use the egg white for something else.
  9. 9. Mix the sour cream, the yolk, the chopped basilica, salt, and pepper well together in a bowl.
  10. 10. Preheat the oven to 225 degrees Celsius (top and bottom heat).
  11. 11. Toast the bread briefly and place it on a baking sheet lined with baking paper.
  12. 12. Spread half of the sour cream mixture evenly on the toast bread.
  13. 13. Distribute the drained asparagus and raspberries evenly on the toast.
  14. 14. Drizzle the toasts with the remaining sour cream mixture.
  15. 15. Slice the mozzarella into thin slices.
  16. 16. Top the toasts with the mozzarella slices.
  17. 17. Place the tray in the oven and broil the toasts for about ten minutes.
  18. 18. Carefully remove the toasts from the oven and serve them hot.

Nutrition per serving