The idea of a summer lunch: toasts with salmon and a warm asparagus salad

In summer, the least you want to spend time onthe kitchen - in the favor simple recipes. This summer lunch certainly will suit you to taste: useful toasts with a delicate cream filling and salmon perfectly ottenit fresh and bright salad with asparagus and spices.

Toasts - 4 pcs.

Ricotta or cream cheese Hochland - 80 - 100 g

Salted Salmon - 8 slices

Asparagus - 70 g

Two eggs

Shallot

Wine vinegar - 1 tsp.

Cherry tomatoes - 6 pcs.

A couple of cloves of garlic, several feathers of green onions, fresh greens to taste

Ground coriander - 1 tsp.

Salt, pepper, olive oil

Fry slices of bread in a toaster or on a dryhot frying pan until crisp. Cut the toasts diagonally and lay them on each layer of cream cheese. Cover the top with slices of salmon, sprinkle with chopped green onion and sprinkle with olive oil. Salt and pepper - optional

Prepare asparagus for salad: Freshly clean from hard bases, frozen - defrost and allow the liquid to drain. In boiling slightly salted water, lower the stems for three minutes. Take out and dip in a bowl with cold water or ice - so the asparagus will retain a bright color and juicy texture. Then lay the stems on a paper towel

Cook boiled eggs. Finely chop the onions

Chop the green onions and garlic. Pour a couple of spoons of olive oil in the saucepan and put the shallot. In the process of frying, add ground coriander or other spices to taste (chili, rosemary, zir)