Ingredients
-
350g green asparagus
-
some olive oilfor the moulds
-
4 eggs
-
4 tuna filletseach about 100g
-
1 lemon
-
1 tsp tarragon mustard
-
1 tbsp maple syrup
-
100ml olive oil
-
150g mixed, small-leaf salad
-
salt
-
black pepper
-
100ml olive oil
Ingredients
| 350g green asparagus | |
| some olive oil | |
| 4 eggs | |
| 4 tuna fillets | |
| 1 lemon | |
| 1 tsp tarragon mustard | |
| 1 tbsp maple syrup | |
| 100ml olive oil | |
| 150g mixed, small-leaf salad | |
| salt | |
| black pepper | |
| 100ml olive oil |
Steps
|
1
|
Cut the woody ends of the asparagus and spread them on the baking tray. Season with salt and pepper. |
|
2
|
Brush four cups or small, ovenproof moulds with olive oil. Open one egg at a time and pour into the cups. Season with salt. Place the cups/moulds on the glass tray. |
|
3
|
Season the tuna fillets with salt and pepper on all sides and place them next to the cups onto the glass tray. |
|
4
|
Fill the water tank of the combi steam oven with water. Steam the tray with the asparagus and the glass tray with tuna and eggs in it for 15-20 minutes (steam setting 1). |
|
5
|
In the meantime, squeeze the lemon for the dressing and mix with mustard, maple syrup and a good pinch of salt and pepper. |
|
6
|
Gradually stir in the olive oil. Make the salad with the dressing. |
|
7
|
Remove the eggs from the cups/moulds with a tablespoon and arrange on plates with the asparagus, tuna fillets and salad. Drizzle with a little dressing. |
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