Filter
Reset
Sort ByRelevance
BOBU
Potato salad with asparagus tips in ham
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the eggs almost hard in six to eight minutes.
-
Rinse the eggs under cold water, peel them and cut them in half.
-
Finely chop the leaf parsley.
-
Cut the spring onions into rings.
-
In the meantime, cook mini-circles in a pan with plenty of boiling water with a little salt in three to four minutes.
-
Drain them in a colander.
-
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.
-
Rinse them in a sieve under cold running water and let them drain well in the sieve.
-
Divide the asparagus in two portions per person and roll them per portion into two slices of ham.
-
In a bowl, stir the yoghurt mayonnaise with the vinegar and stir in the potatoes, parsley, spring onions and carrot.
-
Spread the young leaf lettuce over the plates and scoop the potato salad.
-
Put the asparagus rolls and eggs.
-
20 minMain dishRisotto Alla Milanese, chicken breast, traditional olive oil, onion shavings, chorizo sausage on one piece, roasted red peppers in pot, fresh chives,cooked saffron risotto with chicken and chorizo
-
20 minMain dishunsalted butter, mushroom melange, fresh haddock fillet, wheat flour, peanut oil, garlic, samphire, lemon juice, capers,bart of olphens haddock with samphire
-
30 minMain dishpumpkin, winter carrot, butter, garlic, dried sage, risotto rice, dry white wine, chicken bouillon, Parmesan cheese, smoked chicken fillet,pumpkin risotto with sage and parmesan
-
20 minMain dishPecorino Romano, ciabatta bake-off bread, traditional olive oil, dragon, garlic, Chinese coal, canned brown beans, carrot julienne, chicken broth in pot,well-stuffed cabbage soup with pecorino bread
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it