Traditional asparagus with egg, ham, potatoes and butter sauce including tips for cooking asparagus
Preparation
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.
Source: Leukerecepten by leukerecepten-nl.
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