John Myers
Contents
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Ingredients
- 2 kg Asparagus white fresh
- Salt
- 120 g Butter
- Sugar
- 750 g Waxy potatoes with their skin on
- 0,5 bunch Chives fresh
- 0,5 tsp Black pepper from the mill
Instructions
- Wash and peel the asparagus, cut off the ends and cook the stalks in boiling salted water with 20 grams of butter and a little sugar until al dente. Remove, drain and keep warm in the oven.
- Brush the potatoes thoroughly, wash them and cook them in the skin in boiling water for about 20 minutes. Drain and let steam out. Melt the remaining butter (100 g.) In a pan. Wash the chives, shake dry and cut into rolls.
- Chives except for 1 tablespoon. Sprinkle with pepper and sprinkle the asparagus with the new potatoes in the skins and the chives butter on a plate. Serve sprinkled with the remaining chives.
Nutrition
Serving: 100gCalories: 62kcalCarbohydrates: 5.4gProtein: 1.9gFat: 3.6g
