Asparagus with Spinach-Dijonnaise Topping

Ingredients

• 1 kg white asparagus
• Salt
• 1 medium onion
• 800 g spinach
• 2 tbsp oil
• Pepper
• 2 Tomatoes
• 4 tbsp crème fraîche
• 100 g Dijon mayonnaise
• 1 egg (size M)
• chervil (for garnish)

Instructions

1. 1.

   Peel, wash, and trim the woody ends of the asparagus. Boil in salted water for about 15 minutes.

2. 2.

   Meanwhile peel and finely dice the onion. Clean and drain the spinach well. Heat oil in a pan, sauté the onion until translucent, then add the spinach and cook until wilted. Season with salt and pepper.

3. 3.

   Peel, wash, quarter, and seed the tomatoes. Dice the flesh into small cubes.

4. 4.

   Whisk together crème fraîche, Dijon mayonnaise, and egg. Arrange portions of spinach on oven-safe trays or a baking sheet. Distribute asparagus and the Dijon mixture over the spinach. Sprinkle with tomato cubes.

5. 5.

   Bake in a preheated oven (electric: 200 °C / convection: 175 °C / gas: level 3) for about 10 minutes until golden.

6. 6.

   Garnish with chervil. Serve alongside roasted potato wedges.