Open sandwich with asparagus

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 271 Kcal, 12g Protein, 33g Carbohydrates, 9g Fat


  • Pickled asparagus
  • 2 dl white wine vinegar
  • 2 dl water
  • 1 tsp fennel seeds
  • 1 red chilli, deseeded, cut into rings
  • 1 tbsp sugar
  • 0.75 tsp salt
  • 0.5 tsp mustard seeds
  • 250 g white asparagus, peeled, cut into pieces 5 cm long, halved lengthwise
  • Spread
  • 125 g cream cheese
  • 2 pinches salt
  • 1 tbsp chervil, finely chopped
  • Open sandwich
  • 50 g mini asparagus
  • water
  • 4 slices bread (approx. 250 g), toasted
  • 2 tbsp chervil, torn
  • 50 g cured ham
  • a little sea salt
  • Utensils
  • One preserving jar (approx. 500 ml)

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  • Pickled asparagus

    Pour the water and vinegar into a pan along with all the other ingredients up to and including the mustard seeds, bring to the boil, add the asparagus, simmer for approx. 5 mins. Transfer the hot asparagus to a clean, airtight jar. Bring the liquid back to the boil, pour the boiling hot liquid into the jar, seal immediately.
  • Spread

    Combine the cream cheese and chervil, season with salt.
  • Open sandwich

    Blanch the baby asparagus in boiling water for approx. 30 secs., dip briefly in ice-cold water, drain. Cover the bread with the cream cheese spread, top with the pickled asparagus, baby asparagus and cured ham, garnish with chervil, sprinkle with fleur de sel.
  • Prepare:

    Prepare the pickled asparagus approx. 1 week in advance. The flavour intensifies over time.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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