John Myers
Contents
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Ingredients
Asparagus tips:
- 800 g 1000 g asparagus tips / peeled
- 1 tsp Salt
- 1 tsp Sugar
- 1 Sting Butter
- 1 piece Lemon
Mini crispy schnitzel:
- 180 g 4 mini crispy schnitzel frozen
- 1 tbsp Sunflower oil
- 4 Pinches Coarse sea salt from the mill
- 4 Pinches Colorful pepper from the mill
Pea and Potato Cream:
- 100 g Peeled potatoes
- 1 tsp Salt
- 100 g Frozen peas thawed
- 10 g Butter
- 50 ml Milk
- 2 big pinches Freshly grated nutmeg
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- 2 Discs Lemon
- 2 piece Basil leaf tips
- 2 piece ½ mini tomato
Instructions
Asparagus tips:
- Peel / clean the asparagus tips, cook in salted water (1 teaspoon) with sugar (1 teaspoon), butter (1 stick) and lemon (1 piece) for about 8-10 minutes and remove.
Mini crispy schnitzel:
- Heat sunflower oil (1 tbsp) in a pan, add the frozen mini-crispy schnitzel, fry for 3 minutes on both sides until golden-brown and season with a pinch of coarse sea salt and colored pepper from the mill.
Pea and Potato Cream:
- Peel, wash and dice the potatoes, cook in salted water (1 teaspoon salt) for about 20 minutes, add the peas after 10 minutes, drain everything through a kitchen sieve and return to the hot saucepan. Add butter (10 g), milk (50 ml), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (2 big pinches) and use a hand blender to make one Puree the creamy mass.
Serve:
- Serve asparagus tips with mini crispy schnitzel and pea and potato cream, each garnished with a lemon wedge, a basil leaf tip and half a mini tomato.
