Asparagus with basil sauce and serrano ham

Cut the woody ends of the asparagus. In a large pan (or special asparagus pan), bring plenty of water to the boil with 1/2 teaspoon of salt and sugar. Cook the asparagus for about 5 minutes.

Turn off the heat source, place a lid on the pan and let the asparagus simmer in the hot water for 15-20 minutes, depending on the thickness.

Cook the eggs hard in 8 minutes.

Heat the baking product and fry the potatoes in brown and crispy for about 10 minutes.

Prepare the sauce according to the instructions on the packaging and stir in the basil. Peel the eggs and halve them.

Divide the lettuce over large plates and sprinkle with a little onion. Put the asparagus with the cups to one side on the salad and spoon the sauce over it. Place the slices of serrano ham on top. Garnish with half the eggs and sun-dried tomato. Serve the potatoes.