Butter asparagus with diced Holstein ham and potatoes

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 2 kg white asparagus
  • 2 (approx. 200 g) Potatoes
  • 2 (125 g each) thick slices of cured ham
  • 3 Stem(s) flat leaf parsley
  • 4 Eggs (Gr. M)
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp sugar, nutmeg
  • 1/8 l Milk
  • 100 g Flour
  • 2 TABLESPOONS + 100 g butter

Directions

  1. 1

    Wash and peel the asparagus and cut off the woody ends. Cover with a damp tea towel. Wash potatoes and cook covered in water for about 20 minutes. Dice ham.

  2. 2

    Wash parsley, shake dry and chop. Separate eggs, chill egg whites. Mix egg yolk, 1/2 teaspoon salt and 1 pinch of sugar with the whisks of the mixer until creamy. Stir in milk and parsley.

  3. 3

    Stir in flour. Let the dough swell for about 15 minutes.

  4. 4

    In the meantime cut the asparagus into pieces. Boil 2 l water with 1 tsp. salt and sugar each. Cover the asparagus and cook for 10-12 minutes.

  5. 5

    Potatoes quench, peel, press hot through a potato press directly into the dough and stir in. Beat egg white until stiff, fold in portions. Heat 2 tablespoons of butter in a large frying pan.

  6. 6

    Add the potato dough and bake at low heat for 6-8 minutes until golden brown. Then turn and bake from the other side for 4-6 minutes, using two forks to pick into pieces.

  7. 7

    Froth 100 g butter in a pot. Drain the asparagus well. Pour butter over them and sprinkle with diced ham. Add the potato marrow.

Nutrition Facts

KCAL
660 kcal
CARBS
33 g
FATS
44 g
PROTEINS
28 g