Asparagus with potatoes

Ingredients:
600 gr potatoes
600 gr green asparagus
4 eggs
50 gr flour extra virgin olive oil
salt, pepper

Method: Clean the asparagus, removing the hardened part, and cook them so that they stand upright with their peaks above the water. Remove from the heat when the stems are tender, cut into slices, remove their peaks. Put aside water in which you cooked asparagus. 

Peel the potatoes, rinse, dry and cut into eighths. Brown them in a pan with 4 tablespoons of olive oil, then add them to a bowl with cooked asparagus.

Add flour to the oil remaining from frying potatoes and brown it. Add 500 ml of water in which you cooked asparagus, cook everything for a few minutes, add the broken egg yolks, salt and pepper. When the sauce is smooth, pour it over potatoes and asparagus, season with salt and cook for 10 minutes on low heat.

Before serving, decorate with asparagus peaks left behind. Serves 4.