John Myers
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Asparagus Fricassee with Meatballs
The perfect asparagus fricassee with meatballs recipe with a picture and simple step-by-step instructions.
fricassee
- 500 g Fresh asparagus, peeled
- Salt
- 1 pinch Sugar
- 25 g Butter
- 1 tablespoon Sifted flour
- 1 piece Egg yolks, fresh
- Freshly squeezed lemon juice
- 1 tablespoon Leaf parsley finely chopped
Meatballs
- 300 g Organic ground beef
- 1 piece Protein
- Salt
- Black pepper from the mill
- Freshly grated nutmeg
- 30 g White bread soaked in milk
- Cut the asparagus into bite-sized pieces and cook in 350 ml salted water until firm to the bite. Drain the asparagus on a sieve. Knead the minced meat together with the other ingredients and season to taste. Shape the mixture into small dumplings and let them steep in the asparagus water.
- Melt the butter in a saucepan, stir in the flour and cook a light sauce with the asparagus and meat broth. Mix with an egg yolk and season with salt, sugar and lemon juice. Add asparagus and dumplings and heat. Serve with new potatoes or rice and sprinkle with the parsley.
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