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Vanessa Shirley
Asparagus with butter, ham and egg
Classic preparation of Limburgish gold. Asparagus with butter sauce, ham and a boiled egg.
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Ingredients
Directions
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Peel the asparagus all around with a peeler from just below the cup down. Remove the woody bottom.
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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.
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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.
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Meanwhile, cook the unpeeled potatoes in 12 minutes. Drain and leave to evaporate in the pan without lid until use.
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Meanwhile, boil the eggs hard in 8 minutes. Let them scare under cold running water and peel.
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Melt the butter in a frying pan and stir in 100 ml of cooking liquid (per 4 people) of the asparagus.
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Place the slices of ham folded in half and in a saucepan and heat for 3 minutes on low heat.
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Cut the eggs into pieces and the parsley fine.
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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.
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Nutrition
570Calories
Sodium23% DV560mg
Fat40% DV26g
Protein44% DV22g
Carbs19% DV56g
Fiber44% DV11g
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