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Elizabeth E. Aiello
Asparagus with mace
A tasty recipe. The vegetarian main course contains the following ingredients: white asparagus, eggs (M), fresh parsley (30 g), salt, sugar (1/2 à 1), mace, butter, nutmeg and (freshly ground) black pepper.
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Ingredients
Directions
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Cut off about 2 cm from the bottom of asparagus. Asparagus from the top with peeler peeling around. Meanwhile, boil eggs in approx. 8 minutes. Chop minced parsley.
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Asparagus in plenty of water with salt, sugar and mace to boil and cook in 12 to 15 minutes (bite) until cooked. In the meantime, peel eggs and fine-tune egg yolk and protein. Mix the butter on very low heat so that the upper part becomes clear (= clear). Repeat part in four dishes and season with salt, pepper and nutmeg (sediment is not used). Spread asparagus on plates or dish and distribute mashed yolk, egg white and parsley in lanes. Serve with butter, pepper and nutmeg. Tasty with boiled potatoes.
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Nutrition
610Calories
Sodium6% DV145mg
Fat88% DV57g
Protein22% DV11g
Carbs4% DV13g
Fiber4% DV1g
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