John Myers
Contents
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Ingredients
Sauce:
- 200 g Black Forest ham
- 1 Shallot
- 20 g Butter
- 2 tbsp Spelt flour
- 150 ml Riesling
- 250 ml Vegetable broth
- 150 g Sour cream
- 1 pinch Seasoned salt
- 1 pinch Garlic pepper
- 1 pinch Freshly grated nutmeg
- 1 pinch Sugar
- 1 pinch Telly cherry pepper
For gratin:
- 100 g Freshly grated Parmesan
- 20 g Ground hazelnuts
Fried potatoes:
- 1 kg Potatoes triplets
- 1 small Onion
- 1 tbsp Rapeseed oil
- 1 tsp Seasoned salt
- 1 tsp Garlic pepper
- Seasonal herbs
Instructions
Asparagus:
- Cut the lower third of the asparagus and peel about 1cm. Then wrap 3 sticks in 2 slices of ham. Place in a baking dish.
Preheat the oven to 200 degrees!
- Then peel and finely dice a shallot. Melt butter in a small pot and fry the shallot in it. Then stir in the flour and deglaze with white wine! Bring to the boil briefly and add the vegetable stock and Schman. Season with salt, garlic pepper, nutmeg, sugar and pepper. Pour over the asparagus and sprinkle with Parmesan and hazelnuts! Then bake in the oven for 20-25 minutes! See below!
Potatoes:
- Clean the potatoes, cut into thin slices and rinse with cold water. Peel and roughly dice the onion. I had the potatoes from the Actyfry. Mix the potatoes and onions with the oil, garlic pepper, seasoned salt and herbs and bake in the Actyfry for 20 minutes. In the oven with convection on a baking sheet lined with baking paper, with the asparagus for 20-25 minutes. Turn around in between!
- Serve!
Nutrition
Serving: 100gCalories: 90kcalCarbohydrates: 7.7gProtein: 3.9gFat: 4.4g
