White asparagus with tomatoes and eggs

Name: white asparagus with tomatoes and eggs
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 700 g baby potatoes; 3 el unsalted butter or margarine; 3 el sunflower oil; 500 g fresh white asparagus; 6 medium sized egg; 30 g fresh parsley; 250 g Cherry tomatoes

White asparagus with tomatoes, egg and potatoes.

Ingredients

Directions

Fry the potatoes in the butter with oil until golden brown and done in about 20 minutes.
Use a peeler to peel the asparagus from 3 cm under the head and cut a 3 cm piece at the bottom.
Bring plenty of water to the boil and cook the asparagus cooked in about 15 minutes.
Boil the eggs for 6 minutes, scare them under cold water and peel them. Cut them into coarse pieces. Cut the parsley finely and halve the tomatoes.
Mix the eggs, almost all parsley and cherry tomatoes. Spoon the rest of the parsley through the potatoes.
Divide the asparagus over plates, scoop the mixture of eggs, tomatoes and parsley over the center of the asparagus.
Scoop the potatoes and spoon the butter from the potatoes over the asparagus.