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Asparagus with egg-parsley butter, potatoes and pastrami
 
 
4 ServingsPTM40 min

Asparagus with egg-parsley butter, potatoes and pastrami


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

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Directions

  1. Cook the potatoes in 20 minutes until done. Meanwhile, bring the asparagus pan (or a large pan) to the boil with water.
  2. Meanwhile, peel the asparagus from just below the cup and remove the woody bottom.
  3. After 12 minutes, pierce the asparagus with a fork to make sure they are done.
  4. Meanwhile, boil the eggs hard in 8 minutes. Let it frighten under cold running water, peel and prick.
  5. Slice the parsley. Melt the butter in a saucepan and scoop the egg and parsley.
  6. Drain the potatoes, put them back in the pan and crush them a bit with the puree rammer. Sprinkle with salt and salt.
  7. 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.


Nutrition

510Calories
Sodium30% DV720mg
Fat31% DV20g
Protein44% DV22g
Carbs18% DV55g
Fiber44% DV11g

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