Preparation time:45 mins
A unique tasting recipe thanks to Well Bouillon
- 200g of floury potatoes
- 1 egg yolk
- 50g grated grana cheese
- Well Granulated Bouillon Vegetable (or Organic Vegetable or Spring Vegetable)
- Salt, pepper and nutmeg
- 20g butter
Boil the white asparagus spears after peeling them, using plenty of water, for 12-15 minutes. Peel the potatoes, cut them into pieces and cook them in plenty of salted water until you can easily cut them with a knife or prick them with a cocktail stick.
Peel the boiled eggs and chop them finely. Put them in a bowl with the mayonnaise or yoghurt, if you prefer a lighter sauce. Add the extra virgin oil, mixing it in. Season with Well Granulated Bouillon N.2 Vegetable, salt and pepper and half the chives.
Strain the potatoes and asparagus. Brush all the ingredients with olive oil and garnish with some chives. Serve with the ham and the sauce on the side.