Fine asparagus plate
- 200 g potatoes
- 375 g white asparagus
- salt, white pepper
- 2 (approx. 50 g) Spring onions
- 30 g cooked ham
- 1 TL (5 g) Butter / Margarine
- 2 EL whipped cream
-
1 EL chopped parsley - 1 EL light sauce binder
40 minutes
easy
- 1.
- Boil the potatoes for 20 minutes. Peel and clean the asparagus. Cover and cook in 1/8 l salted water for 20 minutes
- 2.
- Clean and wash onions. Chop the onions and ham and fry them in the fat. Stir in asparagus stock, cream and herbs. Thicken, season
1 person approx:
- 330 kcal
- 1380 kJ
- 18 g protein
- 7 g fat
- 47 g carbohydrates
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