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Rosanna
Asparagus with ham and potatoes
Lambs and asparagus with watercress, shallot, roast ham and sauce for asparagus enriched with parsley
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Ingredients
Directions
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Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
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Cook the asparagus in 12 minutes until al dente. Meanwhile, cut the shallot.
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Meanwhile, cook the potatoes in water with salt in 12 minutes until done.
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Drain the asparagus and collect 200 ml of cooking liquid.
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Prepare the asparagus sauce with the cooking liquid and the butter according to the instructions on the packaging.
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Remove the leaves from the sprigs of parsley and cut finely. Add to the sauce and season the sauce with pepper.
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Divide the asparagus, watercress and shallot into 4 plates. Put the ham in it. Pour the parsley sauce over it. Serve with the potatoes.
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Nutrition
285Calories
Sodium24% DV570mg
Fat15% DV10g
Protein24% DV12g
Carbs11% DV33g
Fiber24% DV6g
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