John Myers
Asparagus with Potatoes and Ham
The perfect asparagus with potatoes and ham recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh asparagus
- 800 g Potatoes
- 2 tsp Sugar
- Salt
- 100 g Butter
- 4 Discs Pepper ham
- 4 Stems Parsley
- Peel the asparagus and cut off the ends. Bring plenty of water to the boil in a large saucepan. Season with salt and sugar. Add the asparagus and cook over a mild to medium heat for about 15 minutes.
- Peel the potatoes and cut in half or quarter according to their size, put them in a saucepan, cover with salted water, cover and bring to the boil and cook for about 15-20 minutes.
- Put the butter in a small saucepan and melt it over a mild heat. Chop the parsley leaves.
- Drain the potatoes, let them evaporate briefly in the saucepan. Lift the asparagus out of the water. Arrange the asparagus with the potatoes and peppered ham on plates, serve with the butter and parsley.
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