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Michelle15
Asparagus with egg and butter sauce
The white gold from Limburg with chicken fillet, egg and butter sauce with parsley.
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Ingredients
Directions
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In a large pan, bring plenty of water to the boil with salt.
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Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
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Cook the asparagus for 10 minutes. Turn off the heat and let it stand for 10 minutes in the cooking liquid.
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Boil the eggs in 10 min. Allow them to cool under cold running water.
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Cut the eggs into pieces and rub them over a plate with the convex side of a spoon through a sieve.
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Melt the butter in a saucepan. Squeeze the lemon over the melted butter and season the sauce with (freshly ground) salt and pepper.
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Drain the asparagus in a colander and lay them with the cups to one side on a dish.
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Slice the parsley. Pour a little butter sauce over the asparagus and sprinkle with the oak leaves and parsley.
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Season with nutmeg, (freshly ground) pepper and salt.
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Arrange the slices of chicken breast next to the asparagus. Give the rest of the butter sauce separately and serve immediately.
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Nutrition
380Calories
Sodium19% DV455mg
Fat45% DV29g
Protein36% DV18g
Carbs3% DV10g
Fiber16% DV4g
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