Asparagus with ham, egg and butter
White asparagus with ham, egg, butter, parsley and chives.
Remove the woody underside of the asparagus. Put the asparagus in cold water for 20 minutes and peel them.
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.
Cook the asparagus for 3 minutes and turn off the heat. Let stand for 25 minutes until they are al dente.
Take them out of the pan with a slotted spoon. Keep some cooking water.
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.
Slice the chives and parsley. Melt the butter with 6 tbsp of cooking water (per 4 people) on low heat.
Add the chives and parsley and season with salt and pepper.
Divide the asparagus over the plates and put the slices of ham on top. Cut the eggs coarsely and spread over the ham.
Spoon the sauce over it and serve with the potatoes.
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