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Asparagus with buttered butter, boiled ham and eggs
A delicious Dutch recipe for asparagus with buttered butter, boiled ham and eggs.
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Ingredients
Directions
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Boil the eggs almost hard in 8 minutes and let them frighten under the cold tap. Peel them and store them in cold water.
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Cook the asparagus with a little salt and, if desired, a spoonful of sugar in 10 to 15 minutes until al dente. The right cooking time depends on the thickness of the asparagus.
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Drain the asparagus and place them on a double-folded cloth napkin on a flat dish (the napkin catches the liquid coming out).
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Grate some nutmeg.
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While cooking the asparagus, cook the potatoes, drain them, let them drain and shake them with a knob of butter and parsley.
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Meanwhile, melt the butter over low heat (the butter should not be bubbling) and pour into a sauce bowl.
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Serve the asparagus with the halved eggs, the loosely rolled ham, the melted butter and the potatoes.
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Nutrition
740Calories
Sodium0% DV0g
Fat66% DV43g
Protein60% DV30g
Carbs17% DV51g
Fiber0% DV0g
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