Asparagus with butter, ham and egg

Name: asparagus with butter, ham and egg
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 1,5 kg unpeeled asparagus; 1 kg potatoes with skin; 4 medium sized egg; 100 g unsalted butter; 200 g slices of ham; 10 g fresh flat parsley

Classic preparation of Limburgish gold. Asparagus with butter sauce, ham and a boiled egg.

Ingredients

Kitchen Stuff

1 peeler
1 asparagus pan

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.