Asparagus ragout with Königsberger Klopse

Ingredients for 2 servings:

• 250 g potatoes
• 500 g asparagus, white
• 750 ml water
• 150 g butter
• 250 g minced beef
• 1 egg(s)
• 2 tbsp breadcrumbs
• salt and pepper
• 1 onion(s)
• 50 g spring onions
• 10 g wheat flour type 405
• 100 ml cream
• 1 tsp lemon juice
• 2 tsp capers

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Boil the potatoes in boiling water or jacket potatoes for about 20 minutes until soft. Peel the asparagus and cut into pieces. Bring to a boil in a pot with water, salt, and a little butter. Meanwhile, prepare the meatballs. Knead the ground beef with the egg and breadcrumbs and season. Dice the onion and sauté in butter in a small pan. Let the onion cool and add it to the meatball mixture. Form the meatballs into small Königsberger meatballs. When the asparagus is cooking, reduce the heat, add the Königsberger meatballs, and let it simmer for about 15 minutes. For the sauce, cut the spring onions into bite-sized pieces and sauté in butter. Sprinkle with flour, sweat briefly, and deglaze with a little water. Stir in the cream and finish with lemon juice. Gradually add enough asparagus stock until the sauce is creamy. Add the asparagus and Königsberger meatballs to the sauce and season with salt and pepper. Drain the capers and mix them into the ragout. Serve with boiled or peeled potatoes. Approximately 670 kcal per serving.