Egg bread tart with asparagus salad

1.

Peel the white asparagus. Cut off the woody ends of the white and green asparagus. Bring plenty of water with lemon juice, salt, sugar and butter to the boil. Add white asparagus and cook for 4 minutes in gently simmering water.

2.

Add the green asparagus and cook for another 8 minutes. Whisk eggs, cream and milk together. Season with salt, pepper and nutmeg. Soak the bread slices in it. Drain the asparagus, rinse in cold water and allow to cool.

3.

Clean, wash, quarter and core the tomatoes. Cut the pulp into small cubes. Mix together the wine and vinegar, beat in the oil. Add a tablespoon of diced tomatoes and chopped herbs. Pour over the asparagus and let it steep.

4.

Bake egg loaves in hot clarified butter on both sides until golden yellow. Cut the basil into strips. Peel and finely dice the garlic. Mix the remaining diced tomatoes, basil and garlic. Season with pepper.

5.

Place the bread on a baking sheet. Cover with the tomato mixture and sprinkle with cheese. Bake briefly in a preheated oven (electric stove: 200 ° C / gas: level 3) Sort the rocket, rinse with cold water and allow to drain.

6.

Arrange the bread with the marinated asparagus and rocket.