John Myers
Contents
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Ingredients
Asparagus:
- 1100 g / peeled approx. 810 g / 10 sticks Asparagus
- 2,5 liter Water
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Smoked salmon:
- 100 g Smoked salmon in wafer-thin slices
Triplets:
- 300 g / very small, waxy potatoes / 12 pieces Potatoes (triplets)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Savory crème fraîche sauce:
- 10 piece Cooked asparagus sections
- 50 ml Asparagus water
- 2 tbsp Creme fraiche Cheese
- 1 tbsp Olive oil
- 1 tsp Sweet soy sauce
- 0,5 tsp Ground turmeric
- 0,5 tsp Medium hot mustard
- 0,5 tsp Sugar
- 0,5 tsp Chili oil
- 0,5 Teaspoon / alternatively ½ teaspoon instant chicken broth Glutamate
- 2 big pinches Coarse sea salt from the mill
- 2 tbsp Chive rolls
Serve:
- 2 Discs Lemon
- 2 Stalk Maggi herb
Instructions
Asparagus:
- Peel the asparagus and cut off the ends. Heat water (2.5 liters), add the asparagus peels and the cut ends, cook for about 15 minutes and lift out the asparagus peels and asparagus ends with a ladle. Put the asparagus ends aside for the hearty crème fraîche sauce. Add salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) to the asparagus boiling water, add the asparagus, cook for about 10 minutes and remove.
Smoked salmon:
- Arrange the smoked salmon decoratively on 2 plates for serving.
Triplets:
- Peel and wash the triplets (very small, waxy potatoes), grind them in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon), cook for approx. 18-20 minutes and drain. When ground turmeric, the potatoes get a bright yellow color.
Savory crème fraîche sauce:
- All ingredients (10 cooked asparagus sections, 50 ml asparagus water, 2 teaspoons crème fraîche, 1 teaspoon olive oil, 1 teaspoon sweet soy sauce, ½ teaspoon ground turmeric, ½ teaspoon medium-hot mustard, ½ teaspoon sugar, ½ teaspoon chili oil, ½ teaspoon glutamate / alternatively ½ teaspoon instant chicken stock and 2 big pinches of coarse sea salt from the mill) put / fill a tall, slim vessel and whip / puree with a hand blender. Finally fold in the chives rolls (2 tbsp).
Serve:
- Serve asparagus with smoked salmon, triplets and a hearty crème fraîche sauce, each garnished with a lemon wedge and a stalk of Maggi cabbage.
