Asparagus with walnut breadcrumb butter and baked potatoes

Ingredients for 2 servings:

• 4 m.-sized potatoes, new
• 60 g butter
• 350 ml vegetable stock
• 1 tbsp milk
• 1 tsp, levelled sugar
• some salt
• 12 stalk(s) asparagus, white
• 2 ½ tbsp breadcrumbs
• 10 walnuts
• 1 tsp powdered sugar
• some chives, if desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian feast

Wash the new potatoes thoroughly and boil them in a pot of salted water. When they are done, drain the water and halve the potatoes lengthwise, do not peel them. Heat 10g of butter in a pan, add the potato halves and fry slowly on both sides until nicely browned and crispy. Peel the asparagus and leave the spears on. Crack the nuts and break them into larger pieces. In a wide saucepan, bring the vegetable stock to a boil with the milk, sugar and a little salt. Add the asparagus spears and sauté with the lid closed for approx. 8-12 minutes, depending on the thickness of the asparagus, until soft. Meanwhile, heat the remaining 50g butter in a small, non-stick pan, add the breadcrumbs and fry until light brown. When the crumbs have the desired color, add the walnuts and the teaspoon of icing sugar and fry for a short time again at medium heat. If necessary, add the walnuts and the teaspoon of icing sugar and fry for a short time at medium heat. You’ll need to add more butter to achieve a soft, foamy consistency. Arrange the fried potatoes on plates with the asparagus spears and lightly cover the asparagus with the nut crumbs. If desired, garnish with a few chives. If desired, you can also drizzle about 2 tablespoons of vegetable and asparagus broth over the asparagus. Serve immediately.