Summary

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

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Instructions

1. Peel the asparagus and cut off the ends. Cook in salted water with sugar for 12-15 minutes.
2. Melt the butter, add the herbs, season with salt and pepper.
3. 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.
4. Heat the oil in a pan and fry the potatoes all around until crispy.
5. Serve with the asparagus and herb butter.