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Rick Nelsen
Asparagus with cheese, tomato and ham
Easy spring recipe for asparagus with ham and tomato.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Peel the asparagus with the peeler, remove the woody end. Boil in a little water with salt in 10-12 minutes until al dente.
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Drain the asparagus and drain on kitchen paper or a clean tea towel. Divide the asparagus into the number of portions you make and wrap each slice with a slice of ham.
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Place in the baking dish. Cut the tomato into slices, spread the tomato over the oven dish, sprinkle with the cheese and pepper and salt to taste. Bake for 25 minutes in the oven or until the cheese turns golden brown.
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In the meantime, cut the potatoes into pieces and boil them in water with salt in 20 minutes until done. Slice the parsley. Drain potatoes and scoop with butter and parsley. Divide the asparagus over the plates and serve with the potatoes.
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Nutrition
445Calories
Sodium9% DV215mg
Fat40% DV26g
Protein40% DV20g
Carbs11% DV33g
Fiber12% DV3g
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