Asparagus with herb remoulade and rösti

Ingredients for 4 servings:

• 2 kg asparagus
• Sugar
• salt and pepper
• 600 g potatoes
• Thyme
• Clarified butter for frying
• 1 egg(s), raw
• 1 tsp mustard
• Lemon juice, some dashes
• salt and pepper
• Sugar
• 200 ml oil, neutral
• 1 tbsp chervil
• 2 tbsp parsley
• 2 tbsp chives
• 2 tbsp tarragon
• 2 eggs, hard-boiled
• 1 tbsp capers, small
• 1 dashes Worcestershire sauce

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

A delight with fresh herbs!

To make the remoulade, first make the mayonnaise. Place the raw egg in a tall mixing bowl. Add the mustard, lemon juice, and oil. Place the hand blender in the bottom of the bowl and blend for a few seconds. Then slowly pull the hand blender up. The mayonnaise is ready. Now season everything with salt, pepper, and sugar. Finely chop the hard-boiled eggs and the herbs. Add everything to the mayonnaise along with the capers and season with Worcestershire sauce. Chill. Peel the asparagus and simmer in salted water with a little sugar for 15 to 20 minutes. For the rösti, coarsely grate the potatoes and season with salt, pepper, and thyme. Heat plenty of clarified butter in a pan and fry small rösti. Keep these warm in the oven at 70°C until all the rösti are cooked. Serve the asparagus with the remoulade, followed by the rösti. We also had a piece of beef fillet with it.