John Myers
Contents
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Ingredients
Asparagus:
- 1 Kg / peeled / cleaned 775 g Fresh, white asparagus
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Cheesesauce:
- 1 sachet of hollandaise
- 125 ml Water
- 100 g Butter
- 50 g Grated Emmental
- 4 tbsp Cooking cream
- 1 powerful splash Lemon juice
Wiener schnitzel from pork:
- 270 g 2 Wiener schnitzel from pork frozen
- 2 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
Triplets:
- 250 g Triplets (small, waxy potatoes / 6 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
Ground turmeric
Serve:
- 2 Discs Lemon
- 2 Stalk Parsley
Instructions
Asparagus:
- Peel the asparagus, cut off the ends, cook in salted water (1 teaspoon salt) with sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 8-10 minutes until al dente and take out the asparagus always with wooden grill tongs!).
Cheesesauce:
- Stir the contents of the hollandaise bag into cold water (125 ml water), bring to the boil while stirring and slide off the plate. Add / stir in the butter (100 g), the cheese (50 g grated Emmental) and the cooking cream (4 tbsp). And finally stir with a strong splash of lemon juice.
Wiener schnitzel from pork:
- Heat sunflower oil (2 tbsp) in a pan, add the frozen schnitzel and slowly fry on both sides until golden brown. Finally, season with coarse sea salt from the mill (1 big pinch each).
Triplets:
- Peel and wash the triplets (small, waxy potatoes), ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon), cook for about 20 minutes and drain.
Serve:
- Serve asparagus with cheese sauce, Wiener schnitzel from pork and triplets, each garnished with a lemon wedge and a stick of parsley.
