Asparagus with buttered butter, boiled ham and eggs

Name: asparagus with buttered butter, boiled ham and eggs
Total time: 30 min
Yield: 4
Ingredients: 6 egg; 2 kilogram asparagus peeled; 1 teaspoon sugar; nutmeg freshly grated; 750 gram potatoes with skin deleted; 1 tablespoon parsley finely chopped; 1 lump butter; 150 gram butter; 250 gram ham cooked

A delicious Dutch recipe for asparagus with buttered butter, boiled ham and eggs.

Ingredients

Kitchen Stuff

1 blender

Directions

Boil the eggs almost hard in 8 minutes and let them frighten under the cold tap. Peel them and store them in cold water.
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.
Drain the asparagus and place them on a double-folded cloth napkin on a flat dish (the napkin catches the liquid coming out).
Grate some nutmeg.
While cooking the asparagus, cook the potatoes, drain them, let them drain and shake them with a knob of butter and parsley.
Meanwhile, melt the butter over low heat (the butter should not be bubbling) and pour into a sauce bowl.
Serve the asparagus with the halved eggs, the loosely rolled ham, the melted butter and the potatoes.