Summary

Ingredients

• 500 g asparaus, reen
• 400 g carrot (s)
• 2 large kohlrabi (approx. 500 g)
• salt and pepper
• 150 g peas, fresh, cleaned or frozen
• 1 large onion (s)
• 1 tablespoon butter
• 150 g cooked ham in one piece or smoked pork
• 1 bunch parsley
• 4 egg (s)
• 100 ml cream

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Instructions

1. Wash the asparagus, peel only the lower third and cut off the ends. Then cut into pieces approx. 6 cm long. Peel, wash and slice the carrots and kohlrabi.
2. Cover and simmer the asparagus and kohlrabi in salted water for about 10 minutes. Add the carrots and peas after approx. 3 - 4 minutes and cook at the same time. Then drain the vegetables well in a colander.
3. Dice the onion, heat the butter in a large pan and sauté the diced onion in it until translucent. Dice ham, add and sweat briefly. Add the drained vegetables and season well with salt and pepper.
4. Finely chop the parsley for the topping. Whisk everything with the egg and cream except for a remainder, also season with salt and pepper. Pour over the vegetables and let them set. Turn carefully in between.
5. Scatter the rest of the parsley. Fried potatoes or fresh bread go well with this.
6. Tip: If necessary, fresh asparagus can also be stored unpeeled in a damp cloth in the refrigerator vegetable compartment for up to 3 days. It is important that it does not dry out and is really fresh. Peeled asparagus stays fresh for a day in the refrigerator.