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Pam Rosterman
White asparagus with salmon and egg
White asparagus with salmon, egg, potatoes and parsley.
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Ingredients
Directions
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Peel the asparagus down with a peeler from just under the cup. Cut off the woody undersides.
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Cook the asparagus for 10 minutes in a large pan with boiling water and salt. Let the asparagus in the warm water be cooked for another 10 minutes.
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Meanwhile cut the potatoes into pieces and cook them in plenty of water with salt in 10-15 min. Until done. Cook the eggs hard in 8-10 min.
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Cut the parsley finely and put it in a bowl. Melt the butter in a bowl in the microwave; 30 sec. at full power.
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Let the eggs scare under cold running water, peel them and halve them.
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Drain the potatoes and steam them briefly in the hot pan.
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Take the asparagus with a slotted spoon from the moisture and place on a warm, flat dish.
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Always roll 2-3 asparagus in a slice of salmon. Put the eggs around and sprinkle with parsley and nutmeg.
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Serve the melted butter and the potatoes separately.
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Nutrition
710Calories
Sodium17% DV400mg
Fat65% DV42g
Protein68% DV34g
Carbs16% DV49g
Fiber40% DV10g
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