John Myers
Contents
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Ingredients
- 2 kg Asparagus
- 750 ml Water
- 1 tsp Salt
- 1 tsp Sugar
- Juice of 1/2 lemon
- 1 tbsp Butter
- 1 kg New potatoes
For the wild garlic cream:
- 1 Onion
- 1 tbsp Flour
- 200 ml Vegetable stock or broth
- 150 g Whipped cream
- 1 bunch Wild garlic
- 2 tbsp Butter
Instructions
- Peel the asparagus and place on a damp cloth. Peel and wash the potatoes and cook in salted water for about 20 minutes.
- Bring the water with salt, sugar, lemon juice and butter to a boil. Put the prepared asparagus in the boiling water, put the lid on and cook for about 15-18 minutes.
- For the wild garlic cream, peel the onion and dice it finely. Heat 2 tbsp butter. Steam the onion in it until translucent, dust with flour and sauté briefly. Stir in the stock and 150 g cream, bring to the boil and simmer for about 5 minutes. Wash the wild garlic, shake dry, remove the coarse stems and cut the leaves into fine strips. Taste the sauce with salt and pepper. Stir in the wild garlic.
- Arrange the asparagus with wild garlic cream and potatoes on plates and serve.
- Ham or pan-fried pork tenderloin tastes good with it.
Nutrition
Serving: 100gCalories: 78kcalCarbohydrates: 3.3gProtein: 0.3gFat: 7.2g
