Ille's slimmed-down marinated hot asparagus on potato rösti

Ingredients for 2 servings:

• 100 ml white wine
• 100 ml vegetable stock, made from granulated stock
• ½ tsp salt and pepper, freshly ground
• 500 g asparagus, white
• 1 tbsp oil, e.g. sesame oil or nut oil
• 1 pinch(s) of sugar
• 500 g potatoes (5 larger potatoes)
• 70 g arugula
• 1 egg(s)
• 60 g sour cream
• Salt and pepper, freshly ground
• n. B. Fresh herbs, very finely chopped
• 1 tbsp oil, e.g. sunflower oil, to grease the pan
• 1 tsp light crème fraîche with herbs, per rösti

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the asparagus. Trim the lower ends (removing any woody parts), rinse the asparagus in cold water, and halve thicker stalks lengthwise. Season the wine and broth with salt, pepper, and sugar. Place the asparagus in a pan, pour over the wine and broth, bring to a boil, and simmer with the lid on for about 5 minutes. Set aside and let it simmer in the liquid with the lid on for about 15 minutes. Pour the oil over the hot asparagus. Finely grate the potatoes and drain well in a sieve, squeezing out some of the grated mixture if necessary. Wash the arugula, pat dry, and roughly chop half. In a mixing bowl, combine the potato mixture, chopped arugula, egg, sour cream, herbs, and orange zest with a wooden spoon and season with salt and pepper. Heat a little oil in a non-stick pan. Add 1-2 tablespoons of the potato mixture to each pancake, shape it into an oblong shape, press down slightly, and fry over low heat on both sides, turning once, until browned and crispy. Spread warm potato pancakes with crème légère, top with asparagus spears, and garnish with the remaining arugula. Even slimmed down, they’re a wonderful taste experience! Per serving: approximately 390 kcal