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Rachel Roddy's Recipe for New Potatoes, Eggs, Asparagus and Green Sauce
Ingredients
  • 1 small bunch basil
  • 1 small bunch parsley
  • 3 to 5 anchovy fillets, to taste
  • 1 to 2 garlic cloves, peeled
  • 1 tsp capers, drained
  • 40g pine nuts, or almonds
  • 100 to 150ml olive oil
  • Salt
  • 1 kg small waxy potatoes, scrubbed or peeled (halved if big)
  • 1 small bunch asparagus
  • 6 eggs, fridge-cold
  • Butter or olive oil, for serving (optional)
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