Recipes
Lunch
Ciabatta with Asparagus and BeemsterLite Matured
Ingredients (for 4 persons)
- 100 grams thin green asparagus
- Salt
- 1 beefsteak tomato
- 2-3 tablespoons mixed fresh herbs, finely chopped (parsley, chervil, chives)
- 1 whole or 4 small ciabattas
- 4 tablespoons lemon mayonnaise
- 1 bag of mixed baby salad leaves
- 1 - 2 packs of BeemsterLite Matured sliced
Preparation
Bring water to the boil, add the asparagus and a pinch of salt, and cook until the asparagus are al dente, for about 7-8 minutes. Rinse in cold water. Cut the beefsteak tomato into very small cubes, removing all seeds and pulp. Mix the tomato cubes with the herbs. Cut the ciabatta(s) open and spread the halves with some lemon mayonnaise. Divide the mixed salad, 2 slices of BeemsterLite Matured, the herbed tomato cubes and the asparagus across each roll or slice of ciabatta.
Serve with a cocktail of tomato juice and ice-cold mineral water.
Packed lunch or picnic? Pack each roll tightly into a box and stack them in a cooler bag with a cool pack.