New potatoes with asparagus in sauce with a fried egg helenderskim 
Whew ... but the long name. Young potatoes everyone knows what they are. Ideally, such a tiny, with melted butter and dill. For the fried egg, egg yolk necessarily flowing, and no nail scheme: green asparagus steamed (for 5 min.) Hollandaise sauce: 100g butter in a saucepan and melt slowly (very slowly) pouring the pre-muffs in a bowl of steaming 2 egg yolks with the juice of half a lemon all the time, stirring vigorously whisk. The sauce should be tart, fluffy and smooth. That just left ;-) Bon Appetit!
Whew ... but the long name. Young potatoes everyone knows what they are. Ideally, such a tiny, with melted butter and dill. For the fried egg, egg yolk necessarily flowing, and no nail scheme: green asparagus steamed (for 5 min.) Hollandaise sauce: 100g butter in a saucepan and melt slowly (very slowly) pouring the pre-muffs in a bowl of steaming 2 egg yolks with the juice of half a lemon all the time, stirring vigorously whisk. The sauce should be tart, fluffy and smooth. That just left ;-) Bon Appetit! 
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