John Myers
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Potato and Asparagus Pan with Pumpkin Seed Meatballs
The perfect potato and asparagus pan with pumpkin seed meatballs recipe with a picture and simple step-by-step instructions.
Potato and asparagus pan
- 400 g Potatoes
- 500 g Green asparagus
- 1 Shallot, finely diced
- 1 Garlic clove, finely chopped
- 1 tbsp Http://Www..De/Rezept/491730/Ofenspargel-Mit-Kuerbiskernbutter.Html
- Salt
- Black pepper from the mill
- Oil
Pumpkin seed meatballs
- 400 g Ground beef
- 1 Egg
- 1 tbsp Dijon mustard
- 3 tbsp Pumpkin seed
- 50 g Dried tomatoes in herbal oil
- Salt
- Pepper from the grinder
- Oil
Potato and asparagus pan
- Peel and slice the potatoes. Cut off the lower woody end of the asparagus and cut diagonally into pieces, setting the tips aside for now.
- Heat some oil in a pan and fry the potatoes until golden brown over medium heat, swirling well from time to time. Then the asparagus pieces, shallot and garlic are added and are tossed through for about 5 minutes. Then season with salt and pepper.
- Then add the pumpkin seed butter and the asparagus tips, let the butter froth up once, swirl everything well again, turn off the stove and let everything sit for a good 2 minutes.
Pumpkin seed meatballs
- Roast the pumpkin seeds in a pan without fat until they start to pop, then grind finely with the electric chopper.
- Knead the minced meat together with the egg, mustard, salt, pepper, the ground pumpkin seeds and the diced tomatoes to a homogeneous dough and then shape into small meatballs and fry them in hot oil until golden brown on both sides. Serve this with the potato and asparagus pan.
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