John Myers
Asparagus in Mustard Sauce
The perfect asparagus in mustard sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Asparagus white fresh
- 1 Carrot
- 1 Onion
- 800 g Kassel comb
- 0,5 piece Parsley root
- Peppercorns
- 500 g Potatoes
- Salt, sugar
- White milled pepper
- 100 g Whipped cream
- 1,5 tablespoon Sauce binder light
- 3 tablespoon Grainy mustard (amount to taste 0.5 – 5 tablespoons)
- 0,333333 bunch Fresh chervil (or parsley)
- Tomato for garnish
- Peel and chop the carrot and parsley seasoning. Peel and chop the onion as well. Rinse the smoked pork, put in a large saucepan with the chopped vegetables and peppercorns, then fill with enough water so that everything is covered. Let everything simmer for about 1 hour.
- Peel and wash the potatoes and cut in halves or quarters. Cover and cook in a saucepan with water and a little salt for about 20 minutes.
- Remove 3,300 ml of smoked pork stock and bring to the boil with the cream. Add sauce thickener and stir well. Add the mustard and bring to the boil. Let simmer for about 5 minutes. Season the sauce with a little salt and pepper. Pluck or chop chervil and add to the sauce.
- Cut open the smoked pork. Serve with asparagus, potatoes and sauce. Garnish with tomato and parsley.
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