Vienna House's video: Recipe for asparagus in a crispy coat: Not just for breakfast

Sebastian Sikorski, chef of Vienna House Amber Baltic Miedzyzdroje, recommends an exquisite breakfast with green asparagus in the lead role. Asparagus in a crunchy ham and parmesan coating, with mozzarella and poached egg, in lemon vinaigrette. Recipe: Ingredients (for 4 portions): - green asparagus - 1 kg - mozzarella - 2 pieces. (125 g each) - pine nuts - 80 g - lemon - 30 g - honey - 2 teaspoons - olive oil - 4 spoonfuls - lemon pepper - parmesan - 150 g - salt - prosciutto crudo - 125 g - eggs - 8 pieces. - fat - beet sprouts - 1 tbsp wine vinegar Preparation: Wash the asparagus, peel from below at one third of its height, remove the ligneous ends. Boil in salted water for about 5 minutes until semi-hard. Drain off, pour over with cold water and drain. Rub the Parmesan cheese on a grater with small meshes, chop the pine nuts thickly. Mix with chopped ham and half of Parmesan cheese. Put the asparagus into a heat-resistant dish greased with fat, cover with ham chopped into small strips and sprinkle with the remaining Parmesan cheese. Bake in a preheated oven at 200°C for about 15-18 minutes. Drain the mozzarella and cut into slices. Scald the lemon. Rub the crust from the middle and squeeze the juice. Rub pine nuts, 2 tablespoons of lemon juice, honey and olive oil in a mortar. Season with lemon peel, lemon pepper and salt. In a wide pot boil 1 litre of slightly salted water with 1 tablespoon of wine vinegar. Put the eggs one by one into a small pot and then slide them one by one into the water. Cook until the protein is cut and the yolk is liquid. Take out, drain and serve with baked asparagus, spread mozzarella on them. Sprinkle the dish with parmesan and vinaigrette sauce. Decorate a plate with beetroot sprouts. Enjoy!