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Croissants with ham and asparagus
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Ingredients
Directions
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Cut the asparagus's ashes and cook them in a pan with plenty of boiling water and a little salt in 3-4 minutes.
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Drain the asparagus in a colander, rinse with cold water and let it drain well.
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Dab the asparagus with paper towels dry.
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Finely chop the tarragon (or dill).
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Mix the mayonnaise in a bowl with the mustard, tarragon or dill and some freshly ground pepper.
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Cut open the croissants and brush the cut sides with the mayonnaise.
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Place the undersides on plates and distribute some rocket.
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Drape a slice of ham and put a number of mini asparagus on it.
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Place the top of the croissants at an angle.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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