John Myers
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Green Asparagus in Saffron Sauce with Potato Straw
The perfect green asparagus in saffron sauce with potato straw recipe with a picture and simple step-by-step instructions.
Bean balls
- 2 Cans (at 40g drained weight) White beans
- 1 medium sized Onion
- 2 Toes Garlic
- 1 tsp each Paprika and coriander powder
- 2 tsp Vegetable stock powder
- 0,5 -1 tsp Chilli flakes
- 0,5 -1 tsp Pepper
- 200 g Chickpea flour
Potato straw
- 1 kg Potatoes
- 2 tsp each Paprika and garlic powder
- 2 tbsp Strength
- 3 tbsp Oil
- 3 tbsp Salt
Green asparagus in saffron sauce
- 1 kg Green asparagus
- 600 ml Water
- 100 g Butter / margarine
- 1 medium sized Onion
- 2 Toes Garlic
- 2 Toes Potato straws
- 1 g Saffron
- 500 ml Cremefine 7%
- 1 tbsp Mustard
- 1 tbsp Salt (herbal salt (; pepper
- 2 tsp Sugar
- 4 tbsp Lemon juice
Bean balls
- Drain the beans, place in a bowl and mash.
- Finely dice the onion, press the garlic through the press.
- Mix all ingredients well except for the chickpea flour, season well, then knead in the chickpea flour.
- Chill the mixture for an hour, then form balls and slowly fry in oil.
Potato straw
- Peel and wash the potatoes. Cut into julienne for example with the spiral cutter and soak in cold water for 30-45 minutes. Don’t throw away the leftover potatoes, we still need them.
- Strain the potato julienne, rinse and spin dry a little in the salad spinner. Then dry on a kitchen towel.
- Now put the julienne in a dry bowl, add the paprika, garlic powder and starch and mix well.
- Knead in the oil well and distribute the prepared straw evenly on 2 trays.
- Bake in a preheated oven at 170 ° for about 18-22 minutes. After 12 minutes, lift / turn with two forks, switch the position of the trays if necessary and finish baking until the straw is partially crispy. Only add salt after baking.
Green asparagus in saffron sauce
- Break off the lower, woody end of the asparagus, wash the asparagus and cut diagonally into pieces. Put the tips to one side.
- Put the water in a saucepan with a steamer insert and bring to the boil with the lid closed.
- Place the asparagus pieces in the steamer insert and steam for about 3 minutes, then add the asparagus tips and steam for another 3 minutes. Remove the steamer insert with the asparagus and set it aside.
- Dice the onion, chop the garlic. …. Melt the butter / margarine and sauté the onion cubes until translucent. Add the garlic and cook until it doesn’t smell raw anymore.
- Cut the potato rests of the potato straw into small pieces, toss them briefly in the pot and then pour in the asparagus water. With the lid closed, cook the potatoes until soft.
- Add saffron and Cremefine and bring to the boil, then puree.
- Season with salt (herbal salt (, pepper, mustard, sugar and lemon juice. … If the sauce is too thin, thicken with a little starch.
- Put the asparagus pieces in the sauce and let the temperature rise.
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