Necessary for 2 people:
• 300 grams of peeled asparagus from glass, drained
• 300 g corn, drained
• 100 g grill ham, thinly sliced
• 2 eggs, boiled
• 4 pieces of jalapeño pepper, finely chopped
• 2 dl spicy olive oil
• 10 black olives
• black pepper
If you have thin asparagus, roll two of them into a slice of ham, otherwise one, or spread two slices over it generously. Whatever you feel like.
Drain the corn and sprinkle it over the asparagus. Set the oven to 120 ° C and slide in the dish with asparagus and corn. It doesn’t have to be hot, just lukewarm. Then boil the eggs. Scare, peel and cut. Put the egg yolks in a container, chop the egg whites into cubes and put them aside for a while. If you have a sprouted onion, chop the green of it through the egg white.
Pour the olive oil into the egg yolks and mash until you have a nice sauce. Now add the finely chopped jalapeño, add some black pepper as well. Serve the sauce alongside the asparagus, along with the chopped egg whites and some olives. Spring from a jar. And good!
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