Asparagus with Ham and Potatoes
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 ½ kg asparagus
- Salt and pepper, a pinch sugar
- 100 g butter
- 2 tablespoon parsley, chopped
- 750 small potatoes
- 150 g bacon, cut into narrow strips
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut off the ends. Cook in salted water with sugar for 12-15 minutes.
- Melt the butter, add the herbs, season with salt and pepper.
- Brush the potatoes thoroughly and cook with the skin on for 20 minutes. Drain and peel. Wrap a strip of bacon around each potato and secure it with wooden skewers.
- Heat the oil in a pan and fry the potatoes all around until crispy.
- Serve with the asparagus and herb butter.
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