Asparagus with ham, egg and butter sauce

Name: asparagus with ham, egg and butter sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 kg fresh white asparagus; 1 kg Lady Christl potato; 8 medium sized egg; 1 bag fresh parsley; 1 bag fresh chives; 125 g unsalted butter or margarine; 200 g slices of ham

Classic asparagus dish, perfect for spring. Long live the asparagus season

Ingredients

Directions

Peel the asparagus down with a peeler from just under the cup. Cut off the woody undersides.
Cook the asparagus for 10 minutes in a large pan with boiling water and possibly some salt.
Turn off the heat and let the asparagus in the warm water cook for 10 minutes.
In the meantime, cut the potatoes into pieces and boil them in plenty of water with some salt in 10 to 15 minutes until done. Boil the eggs almost 8 to 10 minutes.
Finely chop the parsley and the chives (in the food processor) and transfer the mixture to a bowl. Let the butter melt in the microwave (about 30 seconds).
Let the butter melt in the microwave. Count on full power for 30 seconds. Let the eggs scare under cold running water.
Peel and halve the eggs. Drain the potatoes and steam them briefly in the hot pan.
Take the asparagus with a slotted spoon from the moisture and place on a warm, flat dish.
Place the slices of ham and eggs around them and sprinkle some of the parsley, chive and nutmeg over it.
Serve the melted butter and the potatoes separately.