Asparagus with remoulade, roasted potato wedges and smoked ham

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the asparagus, peel and cut off the woody ends. Boil 2 litres of water with 1 teaspoon of salt. Wash lemon hot, grate dry and cut into slices. Add sugar and lemon slices to the water.

2. 2

   Let the asparagus peel in it for about 20 minutes at medium heat. Then pour through a sieve. Bring the asparagus stock to the boil and cook the asparagus for about 15 minutes. Wash the potatoes thoroughly and cut into slices.

3. 3

   Heat the oil in a frying pan. Fry the potatoes for about 15 minutes while turning. Season with salt and pepper. For the tartar sauce, boil eggs in boiling water for about 10 minutes until hard. Cut cucumber into cubes.

4. 4

   Wash parsley and chives, shake dry. Pluck the parsley leaves from the stalks and chop them, except for something to garnish. Cut the chives into small rolls. Stir sour cream, mayonnaise and 3-4 tablespoons of cucumber water until smooth.

5. 5

   Quench the eggs, peel and chop them. Add chopped parsley, except for a little bit for sprinkling, chives and eggs to the sour cream. Season to taste with salt and pepper and vinegar. Arrange asparagus and potatoes on plates.

6. 6

   Sprinkle with parsley and garnish. Add remoulade and ham. Season ham with freshly ground coarse pepper.

Nutrition Facts

KCAL
860 kcal

CARBS
44 g

FATS
57 g

PROTEINS
33 g