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).
Cut off asparagus tips from the bottom.
Cook the asparagus tips in a saucepan with plenty of boiling water for 4 minutes.
Rinse in sieve with cold water and let it drain well.
Form three quarters of chicken strips and half of basil with egg salad.
Slice of rye bread generously cover with egg salad.
Place asparagus tips (with cups all to one side).
Spread the pepper and the rest of chicken strips and basil.
Put two slices of rye bread on top of each other with egg salad on top..
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