Asparagus in the classic way with ham and egg

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Traditional asparagus with egg, ham, potatoes and butter sauce including tips for cooking asparagus



 Boil the eggs for about 8 minutes. Peel the asparagus well and cut off 2 cm from the end. Bring a pan of water with a splash of milk and a pinch of salt to the boil. Boil the asparagus for 7 minutes and let it rest in the liquid for 10 minutes. The milk ensures that the color of the asparagus remains white. How do you test whether asparagus is cooked? When you take them out of the pan with a fork, they should sag slightly and not hang completely limp (overcooked) or not bend at all (too raw).

 Meanwhile, cook the new potatoes for about 10 minutes in a pan with a pinch of salt until they are cooked through. Peel the eggs and finely chop. Melt the butter in a pan.

 Place the asparagus on a plate. Divide the potatoes next to this. Place the ham slices on the asparagus and divide the egg pieces over it. Pour over the melted butter and finish the dish with a pinch of salt and pepper and chopped chives.
 Tip: this recipe is also delicious with Hollandaise sauce instead of butter sauce
 Tip: read here about preparing and cooking asparagus, including useful tips.

classic asparagus

Source: Leukerecepten by leukerecepten-nl.
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