Filter
Reset
Sort ByRelevance
Vanessa Shirley
Asparagus with butter, ham and egg
Classic preparation of Limburgish gold. Asparagus with butter sauce, ham and a boiled egg.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the asparagus all around with a peeler from just below the cup down. Remove the woody bottom.
-
Put the asparagus upright in an asparagus pan with the cups facing up. Add so much water that the cups are just below. Add salt if necessary.
-
Bring to a boil and switch off the heat after 5 minutes. Leave to cook for 10-15 minutes with the lid on the pan.
-
Meanwhile, cook the unpeeled potatoes in 12 minutes. Drain and leave to evaporate in the pan without lid until use.
-
Meanwhile, boil the eggs hard in 8 minutes. Let them scare under cold running water and peel.
-
Melt the butter in a frying pan and stir in 100 ml of cooking liquid (per 4 people) of the asparagus.
-
Place the slices of ham folded in half and in a saucepan and heat for 3 minutes on low heat.
-
Cut the eggs into pieces and the parsley fine.
-
Divide the asparagus over the plates. Place the ham next to it and pour the butter sauce over it. Put the eggs in and sprinkle with the parsley.
Blogs that might be interesting
-
25 minMain dishstew vegetables, celeriac, crumbly potatoes, chipolata's sausages,stew with celeriac
-
35 minMain dishrun through bovine rag, butter, liquid baking product, peanut oil, sunflower oil, onion, Brown sugar, cane sugar, flour, meat broth from tablet, dark brown beer, clove, laurel leaf, vinegar, Gingerbread, Red cabbage, sugar, sour apple, butter, potato flour, all-in-one,Dutch hachee with red cabbage
-
45 minMain dishrice, honey, soy sauce, oil, garlic, chicken cloves, carrots, cucumber, White wine vinegar,hans and chickens chicken
-
20 minMain dishchicory, 4-form grub sauce, butter or margarine, vegetarian balls, mashed potatoes à la minute, fresh parsley,chicory with cheese sauce
Nutrition
570Calories
Sodium23% DV560mg
Fat40% DV26g
Protein44% DV22g
Carbs19% DV56g
Fiber44% DV11g
Loved it