Marinated Asparagus with Avocado Rye Bread
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
2
Preparation steps
1.
Peel the asparagus and boil in salted water with about 1 tablespoon of sugar for 20-25 minutes. It should be tender, but still have a bite.
2.
For the asparagus marinade: Whisk about 1 tablespoon of lemon juice with the mustard, honey and melted butter. Season with salt. Drain the asparagus and place in a bowl with the marinade. Set aside.
3.
Halve the avocado, remove pit and mash with a fork. Mix in the remaining lemon juice, chopped arugula and creme fraiche. Season with salt. Slice the bread into 4 strips and spread the avocado cream on it.
4.
Remove the asparagus from the marinade.
5.
Divide the asparagus into 4 bundles and tie with the chives. Arrange on plates with the avocado bread, drizzle with the remaining marinade and serve.
