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Potato salad with asparagus tips in ham
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Ingredients
Directions
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Boil the eggs almost hard in six to eight minutes.
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Rinse the eggs under cold water, peel them and cut them in half.
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Finely chop the leaf parsley.
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Cut the spring onions into rings.
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In the meantime, cook mini-circles in a pan with plenty of boiling water with a little salt in three to four minutes.
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Drain them in a colander.
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Cut the woody ends of the asparagus and boil the asparagus in a pan of boiling water in two to three minutes until al dente.
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Rinse them in a sieve under cold running water and let them drain well in the sieve.
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Divide the asparagus in two portions per person and roll them per portion into two slices of ham.
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In a bowl, stir the yoghurt mayonnaise with the vinegar and stir in the potatoes, parsley, spring onions and carrot.
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Spread the young leaf lettuce over the plates and scoop the potato salad.
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Put the asparagus rolls and eggs.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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