Master chef
Utensils
Apron
Frying pan
Paring knife
Peeler
Spatula
Tablespoon
Teaspoon
Timer
Whisk
small bowl
Cutting board
Kitchen scales
Mandolin
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Cut the potatoes into approx. 3 mm slices. Trim the woody ends off the asparagus, peel approx. one third. Chop the tips into approx. 5 cm pieces, chop the rest into pieces of approx. 3 cm.
Potatoes and asparagus
Heat the oil in a wide non-stick frying pan. Add the potatoes, fry for approx. 10 mins., stirring occasionally. Add the asparagus, cover and cook for approx. 5 mins. until soft. Remove the lid, cook for a further 5 mins., season.
Fried eggs
Heat the oil in a non-stick frying pan. Carefully crack the eggs one at a time into a small bowl, slide into the pan, fry for approx. 5 mins. over a low heat, season.
Salad
Whisk the mustard, vinegar and oil in a bowl, season, add the lettuce, mix. Plate up the potatoes and asparagus, top with a fried egg, serve with the salad.
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