Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 500 g small waxy potatoes (e.g. Salad / baby potatoes or New Season Queens potatoes)
  • 4 eggs
  • 75 g soft butter
  • 1 clove of garlic
  • 1 tsp mint leaves, chopped (+ a few leaves to serve)
  • 250 g frozen peas, defrosted
  • ½ lemon
  • 500g white or green asparagus
  • 250 g prawns
  • 30 g Parmesan cheese
EUPOTATOES28755 website 820x480 recipes 01 67
Preparation time: 15 MIN Cooking time: 35 MIN

Grey shrimps are some of the best the North Sea has to offer. In this recipe, they are combined with asparagus, another refined home-grown product. The potatoes give the dish extra body.

  1. Cut the big potatoes in half. Bring a large pan of water to the boil and add the eggs first. Boil them for 4–5 minutes, take them out and immediately cool in cold water before peeling them. Put the potatoes in the pan, cook around 10 minutes until al dente, then drain them.
  2. Peel the asparagus.
  3. Peel and crush the garlic and finely chop the mint leaves. Put them together with the butter in a pan over a low heat. Add the asparagus, peas and a pinch of salt and shake so that everything is coated with butter. Allow to cook until the asparagus is soft.
  4. Grate the lemon, keep the zest separate and then squeeze the lemon over the mixture. Season with salt and pepper.
  5. Cut the eggs in half.
  6. Put the mixture asparagus and potato mixture in a bowl, sprinkle with prawns and add the halved eggs. Finish with the lemon zest and parmesan cheese. Finally, garnish with mint leaves and drizzle with olive oil.

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