in Recipes

Asparagus and potatoes in pepper sauce

Spread the love

Ingredients for 4 servings:

  • 1 ½ kg asparagus
  • 1 kg potatoes, small
  • Salt and pepper, from the mill
  • 70 g butter
  • 4 eggs
  • Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and slice the asparagus. Peel and wash the potatoes. Cook the asparagus and potatoes in salted water with a pinch of sugar for 15-20 minutes. Melt the butter in a pan and stir in about 1 tablespoon of freshly ground pepper. Drain the asparagus and potatoes well, add both to the pan, and toss until coated with butter. Then transfer to the plates. Fry the eggs in the butter, season with salt and pepper. Drop the eggs onto the asparagus and potatoes.

Facebook Comments

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.

Minced meat – carrots – meatballs

Eggs in salmon and mustard sauce