Asparagus and Potatoes in Pepper Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg asparagus
- 1 kg potato (s), small
- Salt and pepper, from the mill
- 70 g butter
- 4 egg (s)
- sugar
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut into pieces. Peel and wash the potatoes. Cook the asparagus with the potatoes in salted water with a pinch of sugar for 15-20 minutes.
- Melt the butter in a pan, about 1 tablespoon. Stir in freshly ground pepper. Drain the asparagus and potatoes well, add both to the pan and toss until everything is coated with butter, then transfer to the plates.
- Fry the eggs in the butter, pepper and salt.
- Let the eggs slide onto the asparagus and potato vegetables.
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