Asparagus with Spicy Sauce, Mini Crispy Schnitzel and Caraway Seed Triplets

5 from 4 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Asparagus:

  • 1225 g Asparagus unpeeled
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 Sting Butter
  • 1 piece Lemon

Spicy sauce:

  • 1 hard-boiled egg
  • 90 g 1 Onion peeled
  • 60 g 1 pickle
  • 150 g 1 Greek yogurt
  • 2 tbsp Cucumber water
  • 1 tbsp Sweet soy sauce
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 0,5 tsp Instant chicken broth / alternatively ½ teaspoon glutamate

Mini crispy schnitzel:

  • 185 g 4 mini crispy schnitzel frozen
  • 1 tbsp Sunflower oil
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Caraway triplets:

  • 210 g Peeled triplets (small, waxy potatoes / 10 pieces)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds

Serve:

  • 2 * ½ vine tomatoes
  • 2 sharpen Maggi herb

Instructions
 

Asparagus:

  • Peel the asparagus, cut off the ends. Boil the peel with the sections in salted water (1 teaspoon salt) with sugar (1 teaspoon), butter (1 stick) and lemon (1 piece) for about 10 minutes, drain and collect the asparagus water. Heat the asparagus water, add the peeled asparagus. Cook until firm to the bite for approx. 8-10 minutes and remove. Keep warm in the oven at 50 ° C until serving.

Spicy sauce:

  • Boil the egg hard, quench it, peel it off and cut it finely with a kitchen helper. Peel onion and chop finely. Finely dice the cucumber. All ingredients (egg cubes, onion cubes, cucumber cubes, 150 g Greek yoghurt, 2 tablespoons cucumber water, 1 tablespoon sweet soy sauce, 2 big pinches of coarse sea salt from the mill, 2 big pinches of colorful pepper from the mill and ½ teaspoon of instant chicken broth / age- Put native ½ teaspoon glutamate) in a bowl and mix well.

Mini crispy schnitzel:

  • Heat sunflower oil (1 tbsp) in a pan, slowly fry the frozen mini-crispy schnitzel on both sides until golden-brown and add coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 strong Pinches).

Caraway triplets:

  • Peel and wash the triplets in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) and whole caraway (1 teaspoon) cook for about 20 minutes and drain through a kitchen sieve.

Serve:

  • Serve the asparagus with a spicy sauce, mini-crispy schnitzel and caraway seed triplets, each garnished with half a vine tomato with a Maggi herb tip.

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