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LYNDA KAY
White asparagus with raw ham, egg and new potatoes
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Ingredients
Directions
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Cut off the bottom woody part of the asparagus. Put the asparagus upright with the cups upwards in a narrow high pan and pour water to the cups. Add some salt.
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Put the potatoes in plenty of water with salt, boil them until done in about 20 minutes and drain them.
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Simmer the asparagus in about 20 minutes and boil the eggs for 5 minutes.
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Carefully remove the asparagus from the cooking liquid and place on a plate. Peel the eggs. Transfer the potatoes to a bowl and drizzle with truffle oil, the chives and freshly ground pepper.
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Cut the eggs into pieces and serve them with the ham in the asparagus and potatoes.
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Nutrition
625Calories
Sodium0% DV0g
Fat40% DV26g
Protein78% DV39g
Carbs18% DV55g
Fiber0% DV0g
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