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Fred Norris
Rye bread sandwich with egg salad and asparagus tips
A tasty Dutch recipe. The lunch contains the following ingredients: poultry, green asparagus tips, smoked chicken strips, fresh basil ((a 15 g), in thin strips), egg salad (with chives (a 150 g)) and dark rye bread (Fries).
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Ingredients
Directions
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Cut off asparagus tips from the bottom.
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Cook the asparagus tips in a saucepan with plenty of boiling water for 4 minutes.
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Rinse in sieve with cold water and let it drain well.
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Form three quarters of chicken strips and half of basil with egg salad.
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Slice of rye bread generously cover with egg salad.
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Place asparagus tips (with cups all to one side).
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Spread the pepper and the rest of chicken strips and basil.
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Put two slices of rye bread on top of each other with egg salad on top..
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Nutrition
470Calories
Sodium31% DV750mg
Fat37% DV24g
Protein38% DV19g
Carbs14% DV43g
Fiber8% DV2g
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