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Potato salad with asparagus and ham
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Ingredients
Directions
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Finely chop the parsley.
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Cut the chives very finely.
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Cut the ham into strips.
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Peel the asparagus with a peeler from the cups downwards, turn the asparagus one turn at a time.
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Cut off the woody undersides.
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Cut the cups at 4 cm and cut the stems into pieces of 1 cm.
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Boil the potatoes and asparagus pieces in a pan with plenty of boiling water with salt in 4-6 minutes until al dente.
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Boil the asparagus cups in a saucepan with boiling water and a little salt in 5 minutes al dente.
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Praise the egg in a wide bowl with a fork very finely and stir in 1-1.5 tablespoon of lemon juice with the mustard and mayonnaise through it.
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Dilute the dressing with 1-2 tablespoons of water and add some salt and pepper to taste.
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Stir in the parsley, chives and lemon zest.
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Allow the baby's potatoes and asparagus to drain briefly in a colander and scoop them warm through the dressing.
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Also put the ham strips through.
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Allow the salad to cool.
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Drain the asparagus cups in a sieve and place them on the salad just before serving.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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