John Myers
contingut
show
Ingredients
- 1 litre Asparagus water / see my recipe *)
- 230 g Cooked asparagus / rest *)
- 125 g Cooked asparagus / rest *)
- 150 g Salsitxes a la brasa de Nuremberg
- 1 cda oli de gira-sol
- 2 cda Mantega
- 2 cda Farina
- 50 ml Crema de cuina
- 2 grans pessics Sal marina gruixuda del molí
- 2 grans pessics Pebre colorit del molí
- 2 grans pessics Nou moscada acabada de ratllar
- 0,5 culleradeta Brou de pollastre instantani / alternativament ½ culleradeta de glutamat
- Julivert per guarnir
instruccions
- Cut Nuremberg sausages into small slices and fry them in a pan with sunflower oil (1 tbsp) until golden-brown. Cut the asparagus into slices. Cut the caraway triplets into cubes / small pieces. Melt butter (2 tbsp) in a saucepan, dust with flour (2 tbsp), stir in with a whisk (burn in!) And deglaze / pour in the asparagus water (1 liter). Bring everything to a boil and simmer / cook for about 10 minutes. Add the asparagus slices, the potato cubes and the Nuremberg grilled sausages and mix with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), freshly grated nutmeg (2 big pinches) and instant chicken stock (½ tsp / alternatively ½ teaspoon glutamate). Let everything simmer for a few minutes and garnish with parsley, serve. *) Asparagus with a spicy sauce, mini-crispy schnitzel and caraway triplets
