Serves: / Difficulty ': Easy Preparation time: 20 minutes + 12 hours in a baguette-type bread INGREDIENTS anchovy fillets eggs asparagus olive oil salt --------------- PROCEEDINGS ----------- Cook eggs in boiling water for 7-8 minutes so they become hard-boiled, peel and set aside. Peel and wash the asparagus, sbiancateli for 3 to 4 minutes in boiling salted water, drain it al dente and place them in a bowl with water and ice to cool them.
Drain asparagus and cut into pieces of about 4 - 5cm., The cut must be beveled (slanted). Put marinade in a bowl with olive oil and salt for 12 hours in the refrigerator. Crumbled hard-boiled eggs with a grater with large holes, so you get a mimosa yellow and white that will go 'mixed gently.
Cut the bread into slices of 5 mm. thick, place each slice on the mimosa egg, rolled a piece of marinated asparagus with an anchovy fillet and place it all over the mimosa, add a few drops of extra virgin olive oil.
Drain asparagus and cut into pieces of about 4 - 5cm., The cut must be beveled (slanted). Put marinade in a bowl with olive oil and salt for 12 hours in the refrigerator. Crumbled hard-boiled eggs with a grater with large holes, so you get a mimosa yellow and white that will go 'mixed gently.
Cut the bread into slices of 5 mm. thick, place each slice on the mimosa egg, rolled a piece of marinated asparagus with an anchovy fillet and place it all over the mimosa, add a few drops of extra virgin olive oil.
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