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CHRISTINA159
White asparagus with tomatoes and eggs
White asparagus with tomatoes, egg and potatoes.
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Ingredients
Directions
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Fry the potatoes in the butter with oil until golden brown and done in about 20 minutes.
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Use a peeler to peel the asparagus from 3 cm under the head and cut a 3 cm piece at the bottom.
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Bring plenty of water to the boil and cook the asparagus cooked in about 15 minutes.
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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.
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Mix the eggs, almost all parsley and cherry tomatoes. Spoon the rest of the parsley through the potatoes.
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Divide the asparagus over plates, scoop the mixture of eggs, tomatoes and parsley over the center of the asparagus.
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Scoop the potatoes and spoon the butter from the potatoes over the asparagus.
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Nutrition
420Calories
Sodium1% DV20mg
Fat35% DV23g
Protein30% DV15g
Carbs13% DV38g
Fiber8% DV2g
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