White asparagus with salmon and egg

Name: white asparagus with salmon and egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 kg fresh white asparagus; 1 kg Malta potatoes; 8 medium sized egg; 30 g fresh parsley bag; 125 g unsalted butter or margarine; 200 g smoked salmon; 1 mespoint dried nutmeg

White asparagus with salmon, egg, potatoes and parsley.

Ingredients

Directions

Peel the asparagus down with a peeler from just under the cup. Cut off the woody undersides.
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.
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.
Cut the parsley finely and put it in a bowl. Melt the butter in a bowl in the microwave; 30 sec. at full power.
Let the eggs scare under cold running water, peel them and halve them.
Drain the potatoes and steam them briefly in the hot pan.
Take the asparagus with a slotted spoon from the moisture and place on a warm, flat dish.
Always roll 2-3 asparagus in a slice of salmon. Put the eggs around and sprinkle with parsley and nutmeg.
Serve the melted butter and the potatoes separately.