Marinated asparagus from the tray with paprika hummus, toasted bread and poached egg
Ingredient list
For the paprika hummus
250 g chickpeas
3 red peppers
2 garlic cloves
3 tablespoons lemon juice
1 tablespoon olive oil
60 ml sesame paste
Salt, pepper, cayenne pepper, cumin seeds
For the marinated asparagus
3 spears asparagus green
1 tbsp olive oil
1 tsp vinegar
For the poached egg
1 egg
1 L water
1 tbsp vinegar
How to do it:
Paprika hummus
- For the paprika hummus, skin and seed the peppers. Cook in oven at about 230 degrees until skin turns black in spots.
- Drain chickpeas and rinse with water. Place chickpeas in blender with lemon juice, olive oil, sesame paste, crushed garlic and roasted bell pepper slices until smooth. Season with salt, pepper, cayenne pepper and cumin.
Marinated asparagus
- Clean the asparagus and cut off the bottom ends.
- First marinate the asparagus with olive oil, salt, pepper, lime juice and a pinch of sugar, then cook in the oven until desired doneness.
Poached egg
- For the poached egg, bring a liter of water and vinegar to a boil.
- Stir a small swirl into the boiling water with a spoon and cook the egg quickly until the white is set but the yolk is still liquid.
- Carefully remove the egg from the hot water with a slotted spoon and season with salt and pepper.
Serve
Finally, cut a slice of bread, spread with paprika hummus and top with the marinated asparagus. Place the poached egg on top as an eye catcher.
Our tip
Fresh sprouts or black cumin are suitable as a highlight.
