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Asparagus recipe: AsparaGUS WITH TOMATOES AND TATAR Poached EI
Ingredients for 4 servings:
TOMATOES TATAR
400 g of maturity, firm tomatoes
2 red peppers and yellow zucchini
200 g
1 bunch chives
Salt, pepper
3 tbsp. Olive oil
ASPARAGUS 1 bunch sorrel
1 Bd Pimpinelle
1 Beet Cress
4 tbsp. Lemon juice
2 tsp.
sugar salt, pepper
3 tbsp. Almond or Hazelnut
500 g white asparagus
500 g green asparagus
EGGS
8 tbsp. White wine vinegar
salt 4 eggs fresh, kühlschrankkal
Preparation: 1 Means to the tomatoes with boiling water and überbrühen.
Deter tomatoes, skin, quarter and core. On
kitchen paper briefly drain.
2nd Peppers and clean neighborhoods. With a potato peeler, peel thin
and then finely chop. Zucchini putzen
and small dice. Peppers and zucchini mix. Dice tomatoes and
between them.
3rd Chives finely cut chives. To give the vegetables.
Tatar with salt and pepper, olive oil, stir, cover
aside.
4th For the marinade asparagus and sorrel Pimpinelle
rinse, dry and chop. Cress off.
L tsp. lemon juice with sugar, salt and l
good jolt of fresh ground pepper stir. The oil with a whisk to beat
, Krauter under the lift.
5th Green asparagus, peel the bottom third. White asparagus
throughout Peel. Woody ends off. All shoots diagonally in
about l cm thick slices. Heads half. Discs and heads
with the remaining sugar in boiling salted water give
boil and cook about 2 minutes leave. In a sieve giessen,
drain briefly, and with the herb marinade mix.
6th White wine vinegar, 2 tsp salt and 2 gallons of water in a large pot boil
. Eggs individually in a tank up. Spray
gently into the pot rim slightly boiling water. Immediately with two spoons
hold, so the egg remains in the form.
After 2 minutes turn and cook another 2 minutes. With a foam ladleful
lift from the water and paper towels to drain briefly.
Eggs with Asparagus and Tomatentalar dish and serve.
Rubrik: Appetizer
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