Filter
Reset
Sort ByRelevance
Robyn Skodzinsky
Asparagus with basil sauce and serrano ham
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
75 minMain dishfrozen puff pastry, smoked bacon, yorkham, bunch onion, medium sized egg, fresh cream, grated French gruyere cheese 47, oak leaf lettuce melange, romatomat, radish, extra virgin olive oil, White wine vinegar,quiche lorraine with ham and spring onions
-
45 minMain dishbacon, butter, large onion, leeks, winter carrot, red kidney beans, tomato cubes in tomato juice, fresh oregano, fresh thyme, hot pepper sauce, lean beef custard,trapper's camp beans from lousiana
-
15 minMain dishpork steak, butter, onion, thyme, laurel leaf, sharp mustard, dry white wine, cooking cream,French stew of pork steaks
-
15 minMain dishoil, minced beef, garlic, dried Italian culinary herbs, Provencal stir-fry mix, light red wine, Tasty vine tomatoes, fresh tagliatelle,tagliatelle with chianti sauce
Nutrition
665Calories
Sodium0% DV0g
Fat51% DV33g
Protein76% DV38g
Carbs17% DV50g
Fiber0% DV0g
Loved it