Ham, asparagus, potatoes, fresh strawberries (lunch).
Asparagus spears: peel fresh asparagus spears, boil them in salted water with lemon and 1 drop of oil until soft, serve with melted butter.
cooked peeled potatoes: make new potatoes, peel, serve sprinkled with parsley.
300g asparagus spears, 15g butter, 60g cooked ham, 240g potatoes*, 190g strawberries*.
300g asparagus spears, 15g butter, 100g cooked ham, 320g potatoes*, 190g strawberries*.
Tip: Always use an aromatic ham, it will add a wonderful touch to your dish!
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