John Myers
Contents
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Ingredients
- 1 kg White asparagus freshly peeled
- 1 some Asparagus water, saved from the last asparagus boil.
- 1 tbsp Freshly squeezed lemon juice
- 175 g Butter
- 2 Egg yolk
- 3 tbsp Creme fraiche Cheese
- 1 pinch Freshly grated nutmeg
- 1 pinch Sea salt fine
- 1 pinch Ground white pepper
- 1 tsp Freshly chopped dill
- 4 tbsp Tomato paste
- 1 some Vegetable broth
Instructions
- I wanted to try a different version of asparagus and it tasted good. Of course, everyone can have side dishes to their liking. But pasta, boiled ham and meatballs are delicious with asparagus and everything comes together in the stomach anyway.
- Cook the asparagus to taste (about 15-20 minutes).
- Mix the vegetable stock, creme fraiche, salt, lemon juice and egg yolk together until smooth. Bring the butter to the boil briefly and add. Season the sauce to taste.
- Now stir in the dill and then fold in the tomato paste with the whisk. Heat everything again while stirring. This is a particularly tasty hollandaise and it looks great too.
- My sweetheart only wanted asparagus, sauce and boiled ham.
- I fried some leftover noodles from the day before and gelled a piece of a leg of wild boar through the mince and prepared small meatballs with lots of toasted aromas. They also taste good cold.
- The rest of the leg (last picture) was made into goulash.
Nutrition
Serving: 100gCalories: 408kcalCarbohydrates: 3.3gProtein: 1.5gFat: 43.7g
