Rösti burger with green asparagus and caper sauce

Ingredients for 4 servings:

• 1 tbsp capers
• 1 tsp mustard
• 125 g salad cream, optionally mayonnaise
• e.g. salt and pepper
• 600 g potatoes
• 1 large onion(s) or 2 small onions
• 1 egg(s)
• 1 tbsp, leveled flour
• e.g. salt and pepper
• some oil for frying (e.g. rapeseed oil)
• 1 pack of bacon, optional
• 1 bunch of green asparagus
• 1 tbsp butter
• some salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian possible

Finely chop the capers, mix with the mustard and salad dressing, and let it steep. Season only before use, as the capers release a lot of flavor. Peel the bottom third of the asparagus and trim off any tough ends. Halve the asparagus spears. Peel the potatoes and finely dice the onion. Heat a little oil in a large pan and sauté the diced onion. Remove from the pan and let cool. In the same pan, fry the bacon until crispy. Then drain on kitchen paper. Grate the potatoes into fine strips; this is best done using a food processor. Place the potato mixture in a cloth and squeeze out well. Collect the liquid in a bowl and let it stand so that the potato starch can settle. Carefully drain the liquid and mix the potato starch remaining at the bottom with the egg and flour. Add the onions and potatoes, mix everything thoroughly, and season generously with salt and pepper. Heat a little oil in the pan and cook 8 hash browns in it. Keep the finished rösti warm in the oven until they are all cooked. While the rösti is preparing, heat the butter in a second pan and briefly sauté the asparagus. Add a little water, cover, and simmer until tender. Add a little more liquid as needed. The liquid should have evaporated by the end of the cooking time. Lightly salt the asparagus, if desired. For the burgers, top each rösti with a quarter of the asparagus pieces and drizzle with the sauce. For non-vegetarians, divide the bacon and place 2-3 pieces on each piece. Place a second rösti on top. Serve with a salad. This quantity is enough for 2 people as a main course or 4 people as a small dish.