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Tmwood86
Asparagus on grilled baguette
A tasty Dutch recipe. The lunch contains the following ingredients: meat, white asparagus, baguette, yogonaise, Zaanse mustard, rucola salad (a 75 g) and brine meat (in slices).
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Ingredients
Directions
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In a large pan, bring plenty of water to the boil with salt.
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Peel the asparagus with a peeler all the way down from the bottom of the cup.
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Cut off the woody ends.
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Cook the asparagus for 10 minutes.
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Turn off the heat and let it stand for 10 minutes in the cooking liquid.
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Drain the asparagus in a colander and cool.
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Preheat the oven grill.
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Cut the baguette at an angle into 8 slices.
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Roast the slices of baguette on a baking sheet under the grill for 1-2 minutes per side until golden brown.
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Mix the yogonaise with the mustard and brush the toasted baguette.
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Put the baguettes on four plates and spread the arugula and slices of salted meat over the rolls.
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Put 1 or 2 asparagus on each roll and season with some (freshly ground) pepper.
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Serve the baguettes directly..
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Nutrition
245Calories
Sodium0% DV1.120mg
Fat17% DV11g
Protein18% DV9g
Carbs9% DV28g
Fiber8% DV2g
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