Open-Faced Breakfast Sandwiches with Asparagus and Spring Microgreens - alive magazine
Eggs and asparagus are so quintessentially spring and nothing could be easier to prepare than this simple yet elegant dish that works as well for breakfast as…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Saucepan
- Slotted spoon
- Kitchen towel
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Mixing bowl
- Plate
Ingredients
- 1/4 tsp (1 mL) dried red pepper flakes
- 1/4 tsp (1 mL) black pepper
- Pinch of salt
- 1/4 cup (60 mL) finely chopped fresh tarragon
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 tsp (10 mL) sherry vinegar or red wine vinegar
- 1/2 tsp (2 mL) honey
- 12 asparagus spears, trimmed and each cut in two
- 4 large organic eggs
- 1/4 cup (60 mL) white vinegar
- 4 slices ancient grain bread (such as whole grain spelt or Kamut, or a mixture)
- 1 cup (250 mL/50 g) radish microgreens or pea shoots
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