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Nettle and egg sauce

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Ingredients for 4 servings:

  • 100 g nettles, young leaves
  • 100 g oyster mushrooms
  • 1 small onion(s)
  • 200 g vegetable stock
  • 100 g sweet cream
  • 80 g butter
  • 2 tbsp spelt flour
  • 3 eggs
  • 1 pinch(s) of sugar
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Sauce for 1 1/2 – 2 kg asparagus

Hard-boil the eggs, peel them, and dice them. Blanch the nettle leaves for 3 minutes and weigh them. Finely dice the onion and sauté in hot butter until translucent. Dice the oyster mushrooms, add them, and sauté for about 15 minutes. Add the nettles and vegetable stock, season, bring to a boil, and simmer over low heat for 10 minutes. Mix the flour with the cream, add it, and bring to a boil again. Mix with the eggs and serve with the asparagus.

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Written by John Myers

Professional Chef with 29 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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