John Myers
Asparagus Dumplings
The perfect asparagus dumplings recipe with a picture and simple step-by-step instructions.
- 1 liter Vegetable broth
- 12 Pc. Maultaschen, filled ricotta basil
- 125 ml Cream 10% fat
- 6 Pc. Egg yolk
- 2 tsp Lemon juice
- Salt and pepper
- 100 g Butter
- 500 g Asparagus white fresh
- 2 tsp Chives
- 100 g Freshly grated Parmesan
- Heat the vegetable stock in a saucepan and let the Maultaschen steep for 10 minutes. Remove Maultaschen from the broth and keep warm. Save the broth. Peel the asparagus, cut off the ends. Let the asparagus stalks cook in the broth for about 8 minutes. Take the asparagus out of the broth and place in a baking dish and spread the ravioli over the asparagus. For the sauce, mix 500 ml of the broth with the cream in a saucepan. Place the saucepan in a double boiler and stir in the egg yolk, lemon juice, salt and pepper. Beat the mixture until it begins to thicken, do not boil anymore. Heat the butter and slowly fold in stir the cream. If necessary, dilute with a little broth and season with salt and pepper. Preheat the oven to 225 degrees (fan oven 200 degrees). Spread the sauce over the asparagus and Maultaschen, sprinkle with the freshly grated Parmesan and bake in the oven for about 15 minutes. Serve sprinkled with the chives.
Facebook Comments