Chicken drumsticks with asparagus and vegetable gratin

Ingredients for 3 servings:

• 3 large chicken legs
• e.g. salt and pepper
• Paprika powder, sweet
• 30 g butter
• 30 g wheat flour
• 1 lemon(s), untreated, grated peel
• 30 ml whipped cream
• 50 g Parmesan, freshly grated
• 150 g Cheddar cheese, grated
• ½ tsp turmeric powder
• 500 g asparagus
• 3 large waxy potatoes, 100 – 120 g each
• 3 carrots, approx. 100 g each
• 1 tsp, leveled nutmeg, freshly grated
• n. B. Salt
• 50 g Cheddar cheese, grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Wash the legs, pat dry, and season with salt, pepper, and paprika, if desired. Trim the asparagus and cook in salted water with nutmeg until tender. Remove the asparagus with a slotted spoon, cover, and set aside. Wash and trim the potatoes and carrots, and cook in the asparagus stock. Drain, reserving the asparagus stock. Preheat the oven to 180°C (top/bottom heat). Fill a small casserole dish with 150ml of the asparagus stock, add the seasoned legs, and place the dish on the middle shelf of the oven. Roast the legs for 45-50 minutes, until they are well browned and buttery soft. For the sauce, melt the butter in a saucepan, stir in the flour, and make a light sauce. Deglaze with the wine, stirring constantly until completely reduced. Briefly sauté the mixture again, add the lemon zest, and deglaze with about 300 ml of the asparagus stock, stirring until a thick, creamy sauce has formed. Cover and simmer gently for about 10 minutes. Then stir in the cream, add the Parmesan and grated Cheddar cheese, and let it melt. Line three plates, each with a 12 cm diameter baking dish and line each with a sliced ​​potato and a sliced ​​carrot. Spread 3-4 tablespoons of the asparagus cream on top. Layer the diamond-shaped asparagus on top of the cream. Sprinkle with the 50 g of Cheddar cheese. Remove the chicken thighs from the oven, cover, and keep warm. Switch the oven to the grill function and add the three plates to bake and heat through. Briefly reheat the remaining asparagus in the remaining stock as an additional side dish. Remove the mold rings and arrange the chicken legs and asparagus next to the vegetable tower.