Purple asparagus in potato pancakes
- 1,5 kg purple asparagus span>
- 8 (à 60 g) frozen potato pancakes
- Salt
- 1 small onion
- 1 Bundle Chives
- 125 g Crème fraîche with fresh herbs
- 8 slices Parma ham (approx . 15 g)
- lemon pepper
50 minutes
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- 1.
- Clean the asparagus, cut off the woody ends and peel the asparagus) and wash thoroughly. Place the potato pancakes next to each other on a baking sheet and bake in the preheated oven (electric stove: 225 ° C / gas: level 4) for about 20 minutes. Put the asparagus in boiling salted water and cook for 18-20 minutes. In the meantime, peel the onion and dice it finely. Wash the chives, pat dry and cut into fine rolls. Mix together the crème fraîche, onion and 3/4 of the chives. Carefully lift the asparagus out of the water and drain well. Place a buffer on each plate, distribute asparagus and 2 slices of ham evenly on top. Put the remaining buffers on it. Spread the crème fraîche on top and serve sprinkled with the remaining chives and pepper
1 person approx:
- 530 kcal
- 2220 kJ
- 14 g protein
- 35 g fat
- 36 g carbohydrates
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