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Asparagus and Potato Gröstl

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Asparagus and Potato Gröstl

The perfect asparagus and potato gröstl recipe with a picture and simple step-by-step instructions.

  • 500 g Freshly cooked asparagus
  • 400 g Boiled potatoes
  • 3 Spring onions
  • 1 tbsp Rapeseed oil
  • 1 tbsp Butter
  • 50 g Pepper ham
  • 3 Eggs
  • 4 Stems Parsley
  • Salt and pepper
  1. Cut the potatoes and asparagus into pieces. Cut the spring onions into rings. Roughly pluck the peppercorn and chop the parsley leaves.
  2. Heat the rapeseed oil and butter in a large non-stick pan. Fry the potatoes and fry them light brown over a medium heat for about 5 minutes. Add asparagus, peppercorn and spring onions and fry for 3 minutes.
  3. Whisk the eggs with salt and pepper into the pan. Allow to set while stirring occasionally. Serve sprinkled with parsley.
Dinner
European
asparagus and potato gröstl

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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