Filter
Reset
Sort ByRelevance
Pam Rosterman
White asparagus with salmon and egg
White asparagus with salmon, egg, potatoes and parsley.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
30 minMain dishbutter, onion, Red cabbage, clove, cane sugar, cornstarch, all-in-one, crumbly potato, milk, nutmeg, gold bar, fresh sage, sugar, cinnamon powder,tartlet with red cabbage, apple and sage -
40 minMain dishshallot, garlic, baking flour, traditional olive oil, orecchiette pasta, fresh parsley, Kaiser roll, Parmigiano Reggiano, garnish almonds,monique of loons pasta with roasted cauliflower and crispy bread crumbs -
20 minMain dishtuna steak, fish sauce, sesame oil, mie, broccoli florets, lemon juice, Sesame seed, carrot julienne,noodles with broccoli and tuna -
100 minMain dishfresh Italian spice mix, frozen vegetables, goat cheese natural, ricotta, celeriac, Chestnut mushroom, mild olive oil, garlic, yellow lentils lasagne,autumn lasagne with goat's cheese, celeriac and mushrooms
Nutrition
710Calories
Sodium17% DV400mg
Fat65% DV42g
Protein68% DV34g
Carbs16% DV49g
Fiber40% DV10g
Loved it