summery asparagus puff with sunny eggs and fresh arugula
I love having picnics in our garden, this is a perfect summertime picnic brunch. It's easy yet fancy and of course super healthy.
ingredients for the tart dough
- 1 pack of frozen puff pastry dough, thawed
- some plain flour for dusting
ingredients for the filling
- extra virgin olive oil 30 ml (2 tbsp)
- 300g green asparagus, trimmed
- 1 garlic clove, crushed or grated
- 5 large eggs
- prosciutto torn into large pieces 5 slices
- salt and pepper
ingredients for salad dressing
- olive oil 15ml (1 tbsp)
- juice of one small lemon or lime
- a few fresh basil leaves finely chopped
- arugula 100g
- shaved parmesan cheese for topping
preparation of the bottom
- preheat the oven to 204°C (400°F)
- roll out the puff pastry using some flour to dust the surface to avoid sticking
- transfer it to a rectangular pan (30 x 35 cm)
- bake for 10 minutes or until golden brown
- set aside
- in a skillet, heat olive oil over medium-high heat
- stir-fry asparagus and garlic and cook for 3-5 minutes
- season with salt and pepper
- lay them on top of the baked puff
- break the eggs on top of the asparagus one by one and add some salt and pepper to season them
- bake again at the same temperature for 10 minutes
- the egg white should set and the yellow slightly giggly
- lay the torn prosciutto on top of the tart
preparation of the salad
- in a chopper or food processor, mix the olive oil, lemon juice, and basil
- place the arugula in the bowl
- add the prepared dressing
- toss to coat
Top the tart with the salad and garnish with shaved parmesan cheese and serve.
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