John Myers
Contents
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Ingredients
- 1 liter Asparagus water / see my recipe *)
- 230 g Cooked asparagus / rest *)
- 125 g Cooked asparagus / rest *)
- 150 g Nuremberg grilled sausages
- 1 tbsp Sunflower oil
- 2 tbsp Butter
- 2 tbsp Flour
- 50 ml Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 big pinches Freshly grated nutmeg
- 0,5 tsp Instant chicken broth / alternatively ½ teaspoon glutamate
- Parsley for garnish
Instructions
- Cut Nuremberg sausages into small slices and fry them in a pan with sunflower oil (1 tbsp) until golden-brown. Cut the asparagus into slices. Cut the caraway triplets into cubes / small pieces. Melt butter (2 tbsp) in a saucepan, dust with flour (2 tbsp), stir in with a whisk (burn in!) And deglaze / pour in the asparagus water (1 liter). Bring everything to a boil and simmer / cook for about 10 minutes. Add the asparagus slices, the potato cubes and the Nuremberg grilled sausages and mix with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), freshly grated nutmeg (2 big pinches) and instant chicken stock (½ tsp / alternatively ½ teaspoon glutamate). Let everything simmer for a few minutes and garnish with parsley, serve. *) Asparagus with a spicy sauce, mini-crispy schnitzel and caraway triplets
