John Myers
Asparagus Stew
The perfect asparagus stew recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus white fresh
- 500 g Waxy potatoes
- 1 Bun old
- 30 g Butter
- 500 ml Water
- 1 pinch Sugar
- Salt
- 300 g Minced beef from the young bull
- 1 Egg
- 1 tbsp Capers
- 125 ml Cream 10% fat
- 2 Egg yolk
- Salt and pepper
- 0,5 bunch Parsley crispy fresh
- Wash and peel the asparagus, remove the woody ends and cut the asparagus stalks into pieces. Simmer the pods in 500 ml water for about 15 minutes. Peel, wash and dice the potatoes. Soak the bread roll in water.
- Melt the butter in a saucepan and sauté the asparagus and potatoes while stirring. Pour in the asparagus water through a fine sieve, season with salt and sugar and cook for 10 minutes.
- Mix the minced meat with the egg and the squeezed roll, season with salt and pepper. Form small dumplings with your hands and add them to the soup. Cook for another 10 minutes.
- Mix the cream with the egg yolks and garnish the stew with them. Add the capers. Do not let boil anymore. Serve garnished with the parsley.
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