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Asparagus sandwich
1 serving
Peel the asparagus, cut into 1cm pieces and cook in slightly salty water until tender. Then drain the water from it and put it in a cold place. Rub the egg yolk with vegetable oil, set aside 0. 3 part of the mass, and mix the 2/3 parts with a pinch of salt, a little mustard and sugar, sour cream and asparagus. Spread the bread with a thin layer of butter, cover with a petal of green salad and put asparagus tubercles on it. Decorate the surface of the sandwich with the remaining egg mass
Peel the asparagus, cut into 1cm pieces and cook in slightly salty water until tender. Then drain the water from it and put it in a cold place. Rub the egg yolk with vegetable oil, set aside 0. 3 part of the mass, and mix the 2/3 parts with a pinch of salt, a little mustard and sugar, sour cream and asparagus. Spread the bread with a thin layer of butter, cover with a petal of green salad and put asparagus tubercles on it. Decorate the surface of the sandwich with the remaining egg mass
asparagus - 300 g, eggs - 1 pc., vegetable oil - 100 g, salt to taste, mustard to taste, lemon juice to taste, sugar to taste, sour cream - 2 teaspoons, green salad to taste, bread to taste
