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Dill – asparagus – potato – pan

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Ingredients for 2 servings:

  • 8 m.-sized potatoes
  • 1 jar asparagus (asparagus tips), drained
  • lots of dill, chopped
  • 1 cup milk
  • ½ onion(s), finely diced
  • possibly cornstarch (Mondamin) to thicken
  • 1 cup water
  • salt and pepper
  • vegetable broth
  • nutmeg
  • some fat

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the potatoes unpeeled. Peel and slice. Sauté the diced onions in a little fat in a large pan until translucent. Cut the asparagus into 1-2 cm pieces and add them (don’t overcook them, as you don’t want them to burn). Then add the milk and water and season with dill, pepper, salt, vegetable stock, and nutmeg. Thicken with Mondamin if desired. Bring to a boil. Serve with a green salad.

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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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