Asparagus with parsley butter and scrambled eggs

Name: Asparagus with parsley butter and scrambled eggs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g baby potatoes; 1.5 kg white asparagus; 7-10 Tbsp Salt; 1 pinch Sugar; 4 Eggs; 6 TABLESPOONS Skimmed milk; 7-10 Tbsp white pepper; 2 small onions; 60 g Butter; 1/2 bunch Parsley; 4 discs Salmon ham (approx. à 15 g)

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g baby potatoes
1.5 kg white asparagus
7-10 Tbsp Salt
1 pinch Sugar
4 Eggs
6 TABLESPOONS Skimmed milk
7-10 Tbsp white pepper
2 small onions
60 g Butter
1/2 bunch Parsley
4 discs Salmon ham (approx. à 15 g)

Directions

1
Wash the potatoes thoroughly and cook for 20 minutes in boiling water. Wash and peel the asparagus and cut off the ends. Cook the asparagus in boiling salted water with some sugar for about 18 minutes. Whisk eggs and milk. Season with salt and pepper. Peel and chop the onions and fry them in 1 tablespoon butter. Add egg-milk and let it simmer at low heat while stirring. Drain potatoes and asparagus. Peel potatoes. Wash the parsley, put some aside for garnishing and chop the rest finely. Melt the rest of the butter and toss the parsley in it. Arrange asparagus, potatoes and egg each with 1 slice of ham. Drizzle butter sauce over them. Serve garnished with parsley
2
Plate: Schumann
3
Asparagus dish: Hoff
4
Fabric: Laura Ashley