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Astarr80
Asparagus with ham, egg and butter
White asparagus with ham, egg, butter, parsley and chives.
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Ingredients
Directions
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Remove the woody underside of the asparagus. Put the asparagus in cold water for 20 minutes and peel them.
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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.
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Cook the asparagus for 3 minutes and turn off the heat. Let stand for 25 minutes until they are al dente.
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Take them out of the pan with a slotted spoon. Keep some cooking water.
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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.
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Slice the chives and parsley. Melt the butter with 6 tbsp of cooking water (per 4 people) on low heat.
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Add the chives and parsley and season with salt and pepper.
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Divide the asparagus over the plates and put the slices of ham on top. Cut the eggs coarsely and spread over the ham.
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Spoon the sauce over it and serve with the potatoes.
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Nutrition
515Calories
Sodium34% DV810mg
Fat49% DV32g
Protein48% DV24g
Carbs11% DV34g
Fiber32% DV8g
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