Seasonal Summer Brunch Toasts
1 Maison Cousin TM Calabrese Bun
1 tbsp. unsalted butter
4 asparagus spears
¼ cup water
½ cup aged white cheddar cheese, grated
1 can tuna, divided
3 bread and butter pickles, finely chopped
2 eggs, poached
1 tbsp. fresh dill, chopped
1. Using a vegetable peeler, peel asparagus into strips. Bring water to a boil in a sauté pan and blanch asparagus for 1 minute.
2. Toast and butter each half of bun. Top each bun half with cheese, blanched asparagus, tuna, pickles and poached egg. Garnish with dill. Serve and enjoy.