Asparagus "Fantastico"

Ingredients for 2 servings:

• 500 g asparagus, white
• 100 ml vegetable stock
• 2 slice(s) lemon(s), untreated
• 150 g butter
• Salt
• Sugar
• 400 g potatoes, floury
• 80 ml milk
• nutmeg
• 2 eggs
• 1 roasting bag
• 2 handfuls of Parmesan or Grana Padano
• 2 tbsp pistachios, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Inspired by Milanese style (Asparago alla milanese) with mashed potatoes

This recipe is a clever twist on the Milanese-style preparation and brings out the asparagus’s natural flavor. Tie a roasting bag at one end, place it in a pot, and fill it with the vegetable stock, lemon, 1 tablespoon of butter, a little salt, and sugar. Add the peeled asparagus, tie it up, and cook in the oven at 180°C (top/bottom heat) or 160°C fan-assisted for 20-25 minutes. Alternatively, the asparagus can be cooked the classic way in asparagus stock. To make the mashed potatoes, cook the peeled potatoes and mash or press them with milk, salt, pepper, nutmeg, and 2 tablespoons of butter. Lightly brown the remaining butter in a small pot to create a nut butter. Fry the fried eggs, making sure the yolks are still runny. Place the mashed potatoes in the middle of the plate, place the asparagus on top, pour over the nut butter, sprinkle with Parmesan cheese and chopped pistachios (or pine nuts) and place the fried egg on top.