Green asparagus with potatoes and egg

Must Try

This cheerful vegetarian spring recipe of grilled asparagus with roasted potatoes and egg is highly recommended.

Ingredients

Preparation

Preheat the oven to 200 degrees.
Wash the potatoes and cut large potatoes once so that they are all about the same size. Mix a dash of oil with the Italian herbs and a good pinch of salt and pepper. Spread the potatoes on a baking tray lined with baking paper or in a large roasting tin and drizzle with the herb oil. Bake the potatoes in the oven for 25 minutes until tender.
Meanwhile, cook the eggs in a pan of water for about 7 to 8 minutes for a hard-boiled result.
Heat a grill pan and brush the asparagus with a little olive oil with a brush. Grill the asparagus in the pan for 4 minutes and sprinkle with a pinch of salt and pepper.
Toast the pine nuts.
Rinse the eggs under cold tap and peel them. Divide the lamb’s lettuce among 4 plates. Place some green asparagus on top and add some potatoes. Sprinkle with pine nuts, Parmesan cheese and some basil leaves and serve immediately.
Tip: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.

Source: Leukerecepten by leukerecepten-nl.
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