Asparagus wrapped in bacon with a leek cream sauce

Ingredients for 4 servings:

• 1 ½ kg asparagus, white or green
• 4 slice(s) bacon, streaky
• 200 g leek
• 125 ml cream
• 600 g potatoes, new, small
• 3 tsp butter
• 1 egg yolk
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the potatoes if necessary. Wash and cook in boiling salted water for about 20 minutes. Then drain and allow to evaporate. Rinse the asparagus, peel and remove the ends. Tie the spears in batches. Heat water in a wide saucepan (or asparagus pot). Add 1 pinch of salt and 1 teaspoon of butter. Add the asparagus to the boiling water and cook for about 15 minutes, depending on the thickness of the spears – not too soft. Meanwhile, trim and wash the leeks and shake dry. Finely chop the leeks. Sauté in 1 teaspoon of melted butter until translucent. Remove 200 ml of the asparagus cooking water and deglaze with it. Cook for about 10-15 minutes. Add the cream and stir until frothy. Season with salt and pepper and reduce to a creamy sauce. Finally, mix in the egg yolk and do not allow to boil again. Meanwhile, remove the asparagus from the salted water and let it cool. Roll the portioned asparagus in bacon and fry in a pan with 1 teaspoon of melted butter for approx. 2-3 minutes. Fry the potatoes in another pan with 1 teaspoon of melted butter for 2-3 minutes each. Serve the bacon-wrapped asparagus on plates with the buttered potatoes and the leek cream sauce, and garnish with some leek, if desired. Tip: Serve with briefly fried pork medallions or fillet of your choice.