Open sandwich with asparagus

Open sandwich with asparagus

Total: 45 min. | Active: 45 min.
Nutritional value / person: 271 kcal
, Fat: 9 g
, Carbohydrate: 33 g
, Protein: 12 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pickled asparagus

2 dl water
2 dl white wine vinegar
1 red chilli, deseeded, cut into rings
1 tbsp sugar
¾ tsp salt
1 tsp fennel seeds
½ tsp mustard seeds
250 g white asparagus, peeled, cut into pieces 5 cm long, halved lengthwise

Spread

125 g cream cheese
1 tbsp chervil, finely chopped
2 pinch salt

Open sandwich

50 g mini asparagus
water
4 slice bread (approx. 250 g), toasted
50 g cured ham
2 tbsp chervil, torn
a little sea salt
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How it's done

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Pickled asparagus

Pour the water and vinegar into a pan along with all the other ingredients up to and including the mustard seeds, bring to the boil, add the asparagus, simmer for approx. 5 mins. Transfer the hot asparagus to a clean, airtight jar. Bring the liquid back to the boil, pour the boiling hot liquid into the jar, seal immediately.

Spread

Combine the cream cheese and chervil, season with salt.

Open sandwich

Blanch the baby asparagus in boiling water for approx. 30 secs., dip briefly in ice-cold water, drain. Cover the bread with the cream cheese spread, top with the pickled asparagus, baby asparagus and cured ham, garnish with chervil, sprinkle with fleur de sel.

Good to know
Prepare: Prepare the pickled asparagus approx. 1 week in advance. The flavour intensifies over time.

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