Asparagus with tartar sauce, fried potato wedges and ham
- 2 kg white asparagus li>
- Salt
- 1 untreated lemon
- 1 EL Sugar
- 800 g new potatoes
- 2 EL Sunflower oil
- span> pepper
- 2 Eggs (size M)
- 60 g Pickles ( Glass)
- 1/2 Bunch Parsley and chives
- 200 g sour cream
- 50 g Salad Mayonnaise
- 1- 2 tbsp Wine vinegar
- 600 g Kat ham in thick slices
- coarse pepper
50 minutes
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- 1.
- Wash and peel the asparagus, cut off the woody ends. Bring 2 liters of water with 1 teaspoon of salt to the boil. Wash the lemon with hot, rub dry and in Cut the slices, put the sugar and lemon wedges in the water.
- 2.
- Let the asparagus peels sit in it for about 20 minutes over a medium heat, then pour through a sieve Cook for 15 minutes. Wash the potatoes thoroughly, cut into wedges.
- 3.
- Oil in a pan heat. Fry the potatoes in it, turning, for about 15 minutes. Season with salt and pepper. For the tartar sauce, boil the eggs in boiling water for about 10 minutes. Cut the cucumber into cubes.
- 4.
- Wash the parsley and chives, shake dry. Except for something to garnish, pluck the parsley leaves from the stalks and chop. Cut the chives into rolls. Mix the sour cream, mayonnaise and 3-4 tablespoons of cucumber water until smooth.
- 5.
- Rinse, peel and chop the eggs. Mix in the chopped parsley, except for something to sprinkle, chives and eggs into the sour cream. Season to taste with salt and pepper and vinegar. Arrange the asparagus and potatoes on plates.
- 6.
- Sprinkle with parsley and garnish. Serve with tartar sauce and ham. Season the ham with freshly ground coarse pepper.
1 person approx.
- 860 kcal li>
- 3610 kJ
- 33 g protein
- 57 g fat
- 44 g carbohydrates
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