John Myers
Breaded Green Asparagus with Truffled Mashed Potatoes and Carrots
The perfect breaded green asparagus with truffled mashed potatoes and carrots recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus green fresh
- 300 g Potatoes new
- 200 g Carrots
- 200 g Breadcrumbs from spelled bread low in histamine
- 200 g Spelled flour
- 2 Eggs
- 50 ml Lactose-Free milk
- 5 ml Truffle oil
- Salt, pepper, nutmeg and oil to fry
- Peel and roughly dice the potatoes
- Peel the carrots as well and chop them roughly
- Only peel the asparagus a little at the end and shorten it generously (so that it is not woody / too firm)
- approx. Heat 1.5 l water, add salt and a little sugar and cook the asparagus in it for about 5 minutes
- Cook the potatoes and carrots in salted water for about 15 minutes
- Prepare a “Panierstrasse”. To do this, put the flour in a container and pepper, crack the eggs in another container, add a little salt and whisk, then pour the breadcrumbs into the third container
- Take the asparagus stalks out of the cooking water and let them dry a little, then bread them in the classic way (flour – egg – breading)
- Heat oil in a large pan and fry the asparagus stalks until crispy brown
- Pour off the potato and carrot mixture and let it evaporate a little, then add 100 ml of milk, season with freshly grated nutmeg and mash with a potato masher (as fine as you like it :)) Then add truffle oil, season to taste and, if necessary, season a little
- Serve the mashed potatoes together with the asparagus stalks
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