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Sandra Holding
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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Ingredients
Directions
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Cook the potatoes in 20 minutes until done. Meanwhile, bring the asparagus pan (or a large pan) to the boil with water.
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Meanwhile, peel the asparagus from just below the cup and remove the woody bottom.
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After 12 minutes, pierce the asparagus with a fork to make sure they are done.
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Meanwhile, boil the eggs hard in 8 minutes. Let it frighten under cold running water, peel and prick.
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Slice the parsley. Melt the butter in a saucepan and scoop the egg and parsley.
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Drain the potatoes, put them back in the pan and crush them a bit with the puree rammer. Sprinkle with salt and salt.
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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.
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Nutrition
510Calories
Sodium30% DV720mg
Fat31% DV20g
Protein44% DV22g
Carbs18% DV55g
Fiber44% DV11g
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