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🍽️ Spargel with Tomato Egg Salad and Ham

356 kcal · 30 min · 4 servings

Ingredients

• white asparagus 3 bunch
• salt pinch
• sugar pinch
• butter 4 tbsp
• eggs 2 pcs
• vine tomatoes 2 pcs
• parsley, fresh 20 g
• vinegar 2 tbsp
• oil 2 tbsp
• pepper, black ground pinch
• toast bread 2 slices
• boiled ham 8 slices

Instructions

1. 1. Preheat the oven to 180 °C (convection). Peel the asparagus and place it in a baking dish. Season with salt and sugar, add 2 tbsp butter on top, and cover the dish well with aluminum foil. Roast the asparagus in the baking dish on the lowest rack in the oven for about 25 minutes.
2. 2. Bring about 1 liter of water to a boil in a pot and cover. Add the eggs to the boiling water and cook for around 7 minutes. Wash the tomatoes, quarter them, remove the seeds, and dice them finely. Then drain the eggs, shock them with cold water, peel them, and cut them into small cubes.
3. 3. Wash the parsley, shake it dry, pluck the leaves from the stems, and chop them finely. In a bowl, mix the tomatoes with the diced eggs and the parsley. Season with vinegar, oil, salt, pepper, and if necessary, a little sugar.
4. 4. Remove the crust from the toast bread and cut the bread into coarse cubes. Heat 2 tbsp butter in a pan over medium heat and toast the toast bread for about 4 minutes until golden brown. Then place it on kitchen paper and let it dry.
5. 5. Take the asparagus out of the oven and arrange it on plates. Serve the asparagus with the tomato egg salad, the croutons, and the ham. Enjoy your meal!

Nutrition per serving

• kcal: 356
• Protein: 21 g · Fett/Fat: 22 g · Carbs: 20 g