Asparagus-Ham Toast

Ingredients

• 1 kg white asparagus
• Salt
• 8 slices whole-grain toast
• 6 sprigs Basil
• 3 eggs
• 1 tsp Honey
• 80 g turkey ham (thin slices; 8 slices)
• 20 g grated Parmesan (1 tbsp)
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the asparagus, drain and trim the ends generously. Peel the stalks thoroughly with a vegetable peeler and cut them crosswise in half.

2. 2.

   Boil 300 ml of salted water in a wide pot. Add the asparagus and bring to a boil again. Then cover and simmer over medium heat for about 10 minutes.

3. 3.

   Lift the asparagus sticks from the pot with a slotted spoon and let them drain. Place on a platter and allow to cool slightly.

4. 4.

   Meanwhile, reduce the asparagus broth in an open pot over high heat for about 8 minutes.

5. 5.

   While the broth reduces, toast the bread slices. Wash the basil, shake dry, and pluck the leaves.

6. 6.

   Separate the eggs. Whisk the egg whites in a bowl or cup with a hand mixer until stiff peaks form.

7. 7.

   Remove the reduced broth from the stove. Place the yolks in a bowl. Add honey and 2 tbsp of the broth. Beat everything with the hand mixer until frothy.

8. 8.

   Line a baking sheet with parchment paper and arrange the toast slices on it. Top each slice sequentially with turkey ham, half the basil leaves, and asparagus.

9. 9.

   Fold the whipped egg whites into the yolk cream with a whisk. Spread over the toasts, sprinkle with Parmesan, and bake in a preheated oven at 225 °C (200 °C fan, gas: level 3–4) on the middle rack for about 7 minutes until golden brown. Season with pepper, garnish with remaining basil, and serve.