Rye bread sandwich with egg salad and asparagus tips

Name: rye bread sandwich with egg salad and asparagus tips
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Dutch
Ingredients: 100 g green asparagus tips; 100 g smoked chicken strips; bag fresh basil (a 15 g), in thin strips; 2 Trays egg salad with chives (a 150 g); 8 slices dark rye bread Frisian

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).

Ingredients

Directions

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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Nutrition

470Calories

Sodium31% DV750mg

Fat37% DV24g

Protein38% DV19g

Carbs14% DV43g

Fiber8% DV2g

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