Contents
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Ingredients
- 1,5 kg Asparagus salad
- 0,5 liter Bozen egg sauce
- 500 g Bamberg croissants - these are potatoes
- 1 Discs Asparagus ham, cut approx. 0.5 cm thick
- 1 piece Egg
- Breadcrumbs
Instructions
- Everyone has their own recipes for asparagus salad and egg sauce and I just want to suggest how you can bring this to the table. That is why I do without the links that point to the corresponding recipes in MY cookbook. 😉
- Cook the potatoes - they are really called Bamberg croissants - with the skin on. Alternatively, triplets can be used.
- Bread the ham and fry in hot clarified butter.
- Place the ham and potatoes on a preheated plate with the egg sauce and asparagus salad.