John Myers
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Short Asparagus with Natural Schnitzel and Potato Mushrooms
The perfect short asparagus with natural schnitzel and potato mushrooms recipe with a picture and simple step-by-step instructions.
Short asparagus:
- 1200 g Short asparagus (from the offer / approx. 15 cm long)
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Natural schnitzel:
- 2 Pork schnitzel à 125 g
- Coarse sea salt from the mill
- Colorful pepper from the mill
- Sweet paprika
- 2 tbsp Sunflower oil
- 1 tbsp Butter
Potato mushrooms: (only for 1 person!)
- 200 g Potatoes (3 oblong / peeled and shaped 150 g)
- 1 tsp Salt
- 1 tsp Turmeric
For garnishing / serving:
- 2 Lemon slices
- 2 Half strawberries
- 2 sharpen Basil
Short asparagus:
- Peel the asparagus, cook in salted water (1 teaspoon salt), with sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 8 minutes until al dente and remove. Put the asparagus peels and the cut end pieces into the cooking water, let them boil and drain through a kitchen sieve. The asparagus stock is a very good basis for an asparagus soup. Lovers drink the brew for drainage.
Natural schnitzel:
- Wash the schnitzel, pat dry with kitchen paper, beat with the meat tenderizer and season on both sides with coarse sea salt from the mill, colored pepper from the mill and sweet paprika. Heat sunflower oil (2 tbsp) in a pan. Fry the schnitzel on both sides until golden brown. Finally add butter (1 tablespoon) and fry for a few minutes.
Potato mushrooms:
- Peel and wash the potatoes and shape them into potato mushrooms with the apple cutter and knife (see my recipe: Potato mushrooms). Cook in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) for about 18 minutes and drain.
Serve:
- Serve short asparagus drizzled with the schnitzel roast sauce, natural schnitzel and potato mushrooms, garnished with a lemon wedge and half a strawberry + basil.
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