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Breaded Green Asparagus with Truffled Mashed Potatoes and Carrots

5 from 7 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 43 kcal

Ingredients
 

  • 500 g Asparagus green fresh
  • 300 g Potatoes new
  • 200 g Carrots
  • 200 g Breadcrumbs from spelled bread low in histamine
  • 200 g Spelt flour
  • 2 Eggs
  • 50 ml Lactose-Free milk
  • 5 ml Truffle oil
  • Salt, pepper, nutmeg and oil to fry

Instructions
 

  • Peel and roughly dice the potatoes
  • Peel the carrots as well and chop them roughly
  • Only peel the asparagus a little at the end and shorten it generously (so that it is not woody / too firm)
  • approx. Heat 1.5 l water, add salt and a little sugar and cook the asparagus in it for about 5 minutes
  • Cook the potatoes and carrots in salted water for about 15 minutes
  • Prepare a "Panierstrasse". To do this, put the flour in a container and pepper, crack the eggs in another container, add a little salt and whisk, then pour the breadcrumbs into the third container
  • Take the asparagus stalks out of the cooking water and let them dry a little, then bread them in the classic way (flour - egg - breading)
  • Heat oil in a large pan and fry the asparagus stalks until crispy brown
  • Pour off the potato and carrot mixture and let it evaporate a little, then add 100 ml of milk, season with freshly grated nutmeg and mash with a potato masher (as fine as you like it :)) Then add truffle oil, season to taste and, if necessary, season a little
  • Serve the mashed potatoes together with the asparagus stalks

Nutrition

Serving: 100gCalories: 43kcalCarbohydrates: 6.9gProtein: 1.8gFat: 0.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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