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MAGDALEN
Asparagus-kriel salad à la flamande
Salad of white asparagus, potatoes with skin, green asparagus, eggs, mustard, vinegar, olive oil, parsley and ham.
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Ingredients
Directions
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Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom. Cut into pieces of 4 cm.
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Put in a pan and bring to a boil. Cook for 10 minutes, turn off the heat and leave in the hot water for another 10 minutes. Drain.
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Meanwhile, halve the potatoes. Boil in water with salt in 10 min. Until done.
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Add the asparagus tips for the last 3 minutes. Drain and let stand until use.
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Meanwhile, bring a pot of water to the boil. Put the eggs in and boil them hard in 8 minutes.
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Rinse under cold running water, peel and prick finely with a fork.
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Beat the mustard, vinegar, oil, pepper and possibly salt to a dressing.
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Cut the parsley finely and keep 1 t behind.
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Spoon the parsley and dressing through the asparagus, potatoes and asparagus tips. Season with pepper and salt.
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Spoon on a flat dish and divide the egg and the ham strips over it. Garnish with the withheld parsley.
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Nutrition
655Calories
Sodium29% DV695mg
Fat54% DV35g
Protein48% DV24g
Carbs19% DV56g
Fiber48% DV12g
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