Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Asparagus with ham, egg and butter
 
 
4 ServingsPTM40 min

Asparagus with ham, egg and butter


White asparagus with ham, egg, butter, parsley and chives.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Remove the woody underside of the asparagus. Put the asparagus in cold water for 20 minutes and peel them.
  2. Place the peels in a large pan, place a tea towel and the asparagus on top. Add water with salt until the asparagus is just below.
  3. Cook the asparagus for 3 minutes and turn off the heat. Let stand for 25 minutes until they are al dente.
  4. Take them out of the pan with a slotted spoon. Keep some cooking water.
  5. Meanwhile, boil the eggs hard in 8 minutes. Scare under cold water and peel them. Cook the potatoes for 15 minutes in water with salt.
  6. Slice the chives and parsley. Melt the butter with 6 tbsp of cooking water (per 4 people) on low heat.
  7. Add the chives and parsley and season with salt and pepper.
  8. Divide the asparagus over the plates and put the slices of ham on top. Cut the eggs coarsely and spread over the ham.
  9. Spoon the sauce over it and serve with the potatoes.


Nutrition

515Calories
Sodium34% DV810mg
Fat49% DV32g
Protein48% DV24g
Carbs11% DV34g
Fiber32% DV8g

Loved it

Reviews



    Donate - BNB: bnb16ghhqcjctncdczjpawnl36jduaddx5l4eysm5c