Cheese, Egg & Asparagus Sandwich
Introduction:
Devon Tickler Cheddar slices served over rocket leaves, topped with boiled egg & mustard cress, finished with lemon thyme & asparagus dressing. A refreshing slant on two common sandwich fillings!
Ingredients:
| 2 Slices |
Multi-grain Bloomer Bread Loaf |
| 38g |
Mayonnaise |
| 1 |
Boiled Egg (semi-soft centre yolk) |
| 10g |
Rocket Leaves |
| 2g |
Mustard Cress |
| 60g |
Tickler Cheddar Cheese (shaved) |
| 60g |
Asparagus (Blanched in salted boiling water and refreshed under cold water, drained) |
| 4g |
Lemon Thyme |
| 100g |
Light Olive Oil |
| 10g |
Rice Vinegar |
| 10g |
Lemon Juice |
| To Taste |
Salt/Pepper |
Method:
| 1. |
Cut asparagus into 1/2” lengths |
| 2. |
Place all the ingredients into a blender and blitz until 98% smooth |
| 3. |
Check seasoning, taste and consistency |
| 4. |
Keep refrigerated |
| 5. |
Spread both slices of bread with mayo |
| 6. |
Add washed rocket leaves to each slice of bread |
| 7. |
Rough chop the peeled boiled egg and place over rocket leaves |
| 8. |
Drizzle with asparagus and lemon thyme dressing |
| 9. |
Add shaved tickler cheese and top with mustard cress |
| 10. |
Place bread slice over the top |
| 11. |
Cut and present |
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