Asparagus with egg-parsley butter, potatoes and pastrami

Name: asparagus with egg-parsley butter, potatoes and pastrami
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg baby potatoes; 1 kg fresh white asparagus; 4 medium sized egg; 15 g fresh parsley; 60 g unsalted butter or margarine; 200 g bovine pastrami

Dutch asparagus, but still a bit Italian. With egg-parsley butter, potatoes and pastrami.

Ingredients

Kitchen Stuff

1 asparagus pan
1 peeler
1 puree tamper

Directions

Cook the potatoes in 20 minutes until done. Meanwhile, bring the asparagus pan (or a large pan) to the boil with water.
Meanwhile, peel the asparagus from just below the cup and remove the woody bottom.
After 12 minutes, pierce the asparagus with a fork to make sure they are done.
Meanwhile, boil the eggs hard in 8 minutes. Let it frighten under cold running water, peel and prick.
Slice the parsley. Melt the butter in a saucepan and scoop the egg and parsley.
Drain the potatoes, put them back in the pan and crush them a bit with the puree rammer. Sprinkle with salt and salt.
Remove the asparagus with a slotted spoon and spread them over the plates. Put the new potatoes and the pastrami. Divide the egg-parsley mixture over the asparagus.