Filter
Reset
Sort ByRelevance
Rosanna
Asparagus with ham and potatoes
Lambs and asparagus with watercress, shallot, roast ham and sauce for asparagus enriched with parsley
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
-
Cook the asparagus in 12 minutes until al dente. Meanwhile, cut the shallot.
-
Meanwhile, cook the potatoes in water with salt in 12 minutes until done.
-
Drain the asparagus and collect 200 ml of cooking liquid.
-
Prepare the asparagus sauce with the cooking liquid and the butter according to the instructions on the packaging.
-
Remove the leaves from the sprigs of parsley and cut finely. Add to the sauce and season the sauce with pepper.
-
Divide the asparagus, watercress and shallot into 4 plates. Put the ham in it. Pour the parsley sauce over it. Serve with the potatoes.
Blogs that might be interesting
-
15 minMain dishwater, pandan rice, bunch onion, cool fresh broccoli, oyster mushrooms, oriental stir-fry oil, soy sauce, salted cashew nuts,stir-fried broccoli and oyster mushrooms
-
30 minMain dishSesame seed, (bullet) steaks, peanut oil, sunflower oil, onion, Red pepper, haricots verts, broccoli florets, Meat bouillon, sesame oil, soy sauce,beef strips and vegetables from the wok
-
55 minMain disheggplant, zucchini, onion, tomato, yellow bell pepper, fresh thyme, balsamic vinegar, traditional olive oil, wholemeal spaghetti, fresh basil, garlic, chilled hüttenkäse cheese,Ratatouille out of the oven
-
45 minMain dishSpaghetti, onion, olive oil, egg, whipped cream, grated goat's cheese, oregano, cherryto,spaghetti frittata with cherry tomatoes
Nutrition
285Calories
Sodium24% DV570mg
Fat15% DV10g
Protein24% DV12g
Carbs11% DV33g
Fiber24% DV6g
Loved it