Asparagus with egg-parsley butter, potatoes and pastrami

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.