Trays with asparagus
Instructions
Wash the asparagus tips, place gently into salted boiling water and cook for 8 minutes.
Drain and keep warm.
With a sharp knife make in slices of bread deep 3 cm incision.
at the distance of a cm.
and a half from the edge of the bread.
Remove the crumb inside, engraving of pans, but taking care to leave a thickness of about 2 cm.
on the bottom.
Brush the pans inside and out with 30 g of melted butter.
Place pans in oven at 220 degrees for 5 minutes.
Remove and arrange on a serving dish.
Beat the eggs with salt and pepper, chives and parsley.
Cook eggs in 20 g of butter by mixing them with 1 wooden spoon until it will be rappresse, but not quite.
Suddividetele in trays and over distributed the asparagus tips.
Ingredients and dosing for 4 persons
- 4 slices of cassette bread (thick slices 5 cm)
- 24 asparagus tips approximately 6 cm long
- 4 eggs
- Butter
- 1 tablespoon of chives cut into chunks
- 1 teaspoon of chopped parsley
- Salt
- Pepper