Ever since the asparagus bed in our garden has started growing asparagus, I’ve found myself in the luxurious position of having more asparagus than I have recipes to use them in. Ofcourse you can boil them, make some sauce and eat them as vegetables for dinner – but there’s gotta be more ways to eat them! So, I asked my mom for a recipe. She gave me her recipe for asparagus on toast, and it’s a success! Without further ado, let me share it with you : )
- 100 grams of peeled asparagus
- 1 egg
- 1 tablespoon of mayonnaise
- Half a tablespoon of crème fraîche
- Fresh parsley (I used parsley this time, but you can also use chives and/or cress)
- Salt and pepper to taste
- Cut the asparagus in pieces. Make them as big (or small) as you like. Since we get a variety of sized asparagus from the bed, I like to use the smallest asparagus first, and if I don’t get the desired amount I’ll add some bigger ones as well.
- Boil the egg until it’s hard (around 7 minutes should do it). Place the egg under cold, running water for a little while so you can peel it easily.
- Put the asparagus in a pan with just enough water so they’re under, and bring to a boil. Boil for 10 minutes.
- When they’re cooked, drain the asparagus and leave them to cool a bit.
- Peel the egg, and cut it into pieces of about the same size as the asparagus pieces.
- Chop up the parsley (or any other herb you want to add)
- Put the asparagus, parsley and egg into a bowl, add the mayonnaise, crème fraîche and salt and pepper to taste.
- Mix gently, and resist the urge to eat immediately : )
- Optional: if you’re patient enough, decorate with a piece of fresh herb and admire your fresh-made asparagus salad!
That’s it! Put it on toast, on bread, or serve it as a side dish. Easy, quick and tasty – just how I like it : ) I’ve tried to make it with a couple different herbs already, but I think there’s more combinations to be tried. Luckily, the asparagus bed hasn’t run out yet… Let’s hope it stays that way!
For now, I’ll just enjoy some toast. I hope you’ll like this recipe as much as I do!