SPARGEL  TOAST 

Asparagus Toast

250 g green asparagus
2 tbsp. butter
4 tbsp. parmesan (grated)
salt, pepper
1 mozzarella ball
4 slices of toast
oil
4 small eggs (quail eggs)
 

  Peel the lower third of the asparagus, cut off ends and halve asparagus lengthwise. Boil asparagus until al dente (about 6 minutes). Remove, refresh and drain well.
Preheat oven to 200 ° C.
Mix well 1 tbsp. parmesan cheese with butter and season with pepper. Cover baking plate with baking parchment. Cut mozzarella into thin slices.
Coat toasted toast with the butter mixture. Place asparagus on top and cover with mozzarella slices. Gratinate (10 minutes) until the mozzarella has melted.
Fry eggs in a frying pan and salt to taste.
Serve toast on warmed plates, put on it fried eggs and sprinkle with remaining parmesan.
 

   
     
 

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