Salad sandwiches - MyVoice

Name: Salad sandwiches - MyVoice
Ingredients: 2 oz. butter; 4 eggs; 3 oz. cheese; ½ cup sour cream; salt; cayenne pepper; 25 oz. green asparagus; 1 tbsp olive oil; 1½ tbsp lemon juice; 3 oz. butter; Melt the butter over medium heat and add the eggs. Stir until scrambled. Cook through, but do not overcook the eggs.; Spoon the hot eggs into a blender. Add the cheese and sour cream and blend until smooth and creamy. Add salt and cayenne pepper to taste.; Roast the asparagus in olive oil over medium heat in a large frying pan. Add salt and pepper, remove from frying pan for now, and set aside.; Sauté the butter in the frying pan until it is golden brown and has a nutty smell. Remove from heat, let cool, and add the lemon juice.; Put the asparagus back into the frying pan and stir together with the butter until it gets hot.; Serve the asparagus with the sautéed butter and the creamy eggs.

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Salad Sandwiches Grilled eggplant and bell peppers are often on the menu during my winter stays in Turkey, where vegetables are typically cooked on a coal grill in the garden in the evening....

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Ingredients

2 oz. butter
4 eggs
3 oz. cheese
½ cup sour cream
salt
cayenne pepper
25 oz. green asparagus
1 tbsp olive oil
1½ tbsp lemon juice
3 oz. butter
Melt the butter over medium heat and add the eggs. Stir until scrambled. Cook through, but do not overcook the eggs.
Spoon the hot eggs into a blender. Add the cheese and sour cream and blend until smooth and creamy. Add salt and cayenne pepper to taste.
Roast the asparagus in olive oil over medium heat in a large frying pan. Add salt and pepper, remove from frying pan for now, and set aside.
Sauté the butter in the frying pan until it is golden brown and has a nutty smell. Remove from heat, let cool, and add the lemon juice.
Put the asparagus back into the frying pan and stir together with the butter until it gets hot.
Serve the asparagus with the sautéed butter and the creamy eggs.