Asparagus Bread Salad
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g ciabatta
- 2 cloves garlic
- 8 tablespoon olive oil
- 0.5 teaspoon ½ oregano, dried
- 2 egg (s), (size M)
- 750 g asparaus, reen
- 30 g tomato (s), dried
- 5 tablespoon white wine vinegar
- some pepper
- some sugar
- 5 stalks basil
Print Recipe
Pin Recipe Instructions
- Dice the ciabatta approx. 2 cm in size. Peel off the garlic cloves. Finely chop one toe, mix with 3 tablespoons of olive oil, oregano and a little salt and mix with the bread cubes. Roast on a tray in the hot oven at 200 ° (convection 180 °) in the middle of the oven for 10 to 12 minutes until golden brown.
- Cook the eggs in boiling water for 8 minutes, quench, peel and roughly dice.
- Peel the asparagus in the lower third and cut the ends 1 cm wide.
- Cook the asparagus, clove of garlic and tomatoes in salted boiling water for 4 to 5 minutes. Drain, collecting 100 ml of the cooking water.
- Finely chop the clove of garlic, mix well with white wine vinegar, a little salt, pepper and a pinch of sugar, the cooking water and 5 tablespoons of olive oil. Roughly dice tomatoes. Cut the asparagus into bite-sized pieces. Add both to the vinaigrette with the bread cubes and mix well. Possibly add seasoning. Roughly pluck the basil leaves and carefully mix in with the eggs.
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