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| Chef | |
| Submitted | August 6th 2010 |
| Cuisine | Vegetarian |
| Category | Main Course |
| Level | Intermediate |
| Servings | 4 |
| Rating |
Ingredients
4 slices of whole-grain bread, toasted
4 c thinly sliced wild tomatoes
1 lb asparages, cut into 1 inch pieces (3 cups)
2 large shallots, thinly sliced
1 3/4 c low sodium vegetable broth, divied
1 large egg
1 large egg white
1 T minced fresh thyme
1/2 c crumbled chevre or goat cheese
Choose the thinnest asparagus you can find, and be sure that the tips are evenly distributed amoung the packets.
Directions
Preheat oven to 400. Place 4 16-in lengths of foil onto work surface. Fold foil in half from short side. Unfold sharp corners of one half into a semi-circular bowl with 1/2 in sides.
Coat inside of foil with cooking spray. Place a slice of toast in each packet. Combine mushroom, asparagus, and shallot in medium bowl. add 1/4 c broth and season with salt and pepper. Divide mixture among packets. Whisk together remaining 1/2 cup broth, eggs, egg white and thyme in small bowl Drizzle each packet with 1/2 broth mix. Fold other half of foil over ingredients and crimp edges in overlapping fold until packets are sealed. Transfer to baking sheet and bake 25 to 30 min. Transfer to serving plate. Open carefully. Sprinkle with cheese.
Coat inside of foil with cooking spray. Place a slice of toast in each packet. Combine mushroom, asparagus, and shallot in medium bowl. add 1/4 c broth and season with salt and pepper. Divide mixture among packets. Whisk together remaining 1/2 cup broth, eggs, egg white and thyme in small bowl Drizzle each packet with 1/2 broth mix. Fold other half of foil over ingredients and crimp edges in overlapping fold until packets are sealed. Transfer to baking sheet and bake 25 to 30 min. Transfer to serving plate. Open carefully. Sprinkle with cheese.
Citation: Vegetarian Time, May/June 2010 p. 32