Here is a Polish lunch classic for hot days.

Ingredients:

• 1 bunch of green asparagus
• 0.5 kg of new potatoes
• 8 eggs
• 4 tablespoons of clarified butter
• 0.5 kg of ground cucumbers
• natural yogurt
• chives, dill, lemon juice, and fresh mint leaves

Wash the new potatoes thoroughly with a brush. Cook in their uniforms in salted water for about 15-20 minutes.

Wash the asparagus, cut off the woody ends. In the steam pot, bring the water and lemon juice to a boil and steam the asparagus until soft (about 7 minutes). Put it on a plate and salt it.

Break the egg into a bowl. Melt the clarified butter in a pan. When it is completely dissolved, pour out the egg and fry over medium heat until all the white is nicely curdled and the yolk is still liquid. Season to taste with salt and pepper.

Wash the cucumbers, peel them, and cut them into thin slices. Season with salt and pepper. Combine with chopped dill, chives, mint, lemon juice and yoghurt.

Bon Appetit!