Ingredients
- —6 white asparagus, peeled
- —1 medium potato, diced
- —1 egg
- —Pepper and salt
- —Small splash of asparagus cooking water
Instructions
Boil the potato pieces for 10–12 minutes until tender.
Hard-boil the egg in 8 minutes, rinse under cold water, and chop finely.
Bring a pot of water to a boil and add the asparagus.
Cook the asparagus for 8–10 minutes until tender.
Remove the asparagus from the pot and save a small splash of the cooking water.
Place the asparagus on a plate, add the potatoes, and sprinkle the chopped egg on top.
Season with pepper, salt, and a little asparagus cooking water for extra softness.
Serving Tip
Serve immediately with a spoonful of warm asparagus cooking water for added mildness. A light, classic combination of tender asparagus, potatoes, and finely chopped egg — pure and fresh.
Storage Tip
Best enjoyed fresh. Potatoes and egg can be stored for 1 day; asparagus is best eaten on the same day.