Asparagus in salsa

Asparagus in salsa
Quantity Ingredient
1 kg Asparagus
10 g Butter
10 g Sugar
4 Eggs
1 tbsp White wine vinegar
2 tbsp Olive Oil
Pepper & Salt
200 g Ham
400 g Potatoes

Asparagus in salsa is very suitable as a starter without further side dishes. Wash and peel the asparagus and cut off the woody ends. Place the asparagus peels and ends in a high asparagus pot, fill up with water, salt, sugar and butter. Place a lid on the asparagus pot and boil the water vigorously once. Remove the trays and sections with a skimmer. Place the asparagus with the tips up in an asparagus basket and add to the asparagus broth. Cook the asparagus over medium heat for about 15 minutes until it is not too soft. Drain the asparagus well. Meanwhile, boil the eggs hard, quench with cold water, peel and crush with a fork. Add white wine vinegar and olive oil. Mix the eggs well and season with freshly ground pepper and salt. Arrange the asparagus on a preheated plate so that the tips point towards the centre of the plate. Put the salsa in the middle. If you would like to serve asparagus as a main course in salsa, you can also serve ham and boiled potatoes or jacket potatoes.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
516 kcal
42 g
38 g
31 g

(C)opyright by Marions Kochbuch