in Germany

Asparagus Palatinate style

updated

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Ingredients for 4 servings:

  • 1 kg asparagus, peeled
  • some sugar
  • 50 g butter
  • 1 tbsp flour, heaped
  • ¼ liter of milk
  • 200 g herb cheese spread
  • 1 egg yolk
  • salt and pepper
  • nutmeg
  • 2 eggs, hard-boiled
  • Parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Add peeled asparagus to boiling salted water with sugar and 1 teaspoon of butter. Cook for approximately 20-25 minutes, drain well, and keep warm. Heat the remaining butter in a saucepan. Sauté the flour while stirring. Deglaze with the milk and simmer for 15 minutes. Add the melted cheese flakes and stir until dissolved. Blend with the egg yolk. Remove the sauce from the heat. Season to taste with salt, pepper, and nutmeg. Arrange the asparagus spears, pour the sauce over them, and garnish with egg slices and parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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