Asparagus plate & potatoes
easy
75 mins
75 mins
Ingredients
- 1 kg white asparagus
- 1 kg green asparagus
- 7-10 Tbsp Sugar
- 7-10 Tbsp Salt
- 2 TABLESPOONS Butter
- 1 kg waxy potatoes (e.g. Linda)
- 5 Stem/s flat leaf parsley
- 7-10 Tbsp Aluminium foil
- 3 Eggs (Gr. M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Mustard
- 5 TABLESPOONS Oil
- 150 g Schmand
- 1 collar mixed herbs (e.g. borage, chervil, cress, parsley, pimpinella, sorrel, chives)
Directions
- 1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash asparagus, peel white asparagus. Cut the woody ends off the whole asparagus. Place the asparagus on a fat pan (deep baking tray). Add 1 tsp. sugar. Add boiling salted water until the asparagus is just covered. Spread 1 tbsp butter in pieces on top. Cover with aluminium foil and cook in a hot oven for about 35 minutes.
- 2
Peel, wash and halve the potatoes, cover and cook in salted water for about 20 minutes. Wash parsley, shake dry, chop finely. Drain potatoes and add 1 tablespoon butter. Mix with the parsley. Remove the asparagus. Serve asparagus and potatoes with the sauces. Pork fillet and salmon taste good with it.
- 3
For the Green Sauce, boil eggs in boiling water for about 10 minutes until hard. Quench, peel and halve the eggs. Remove the egg yolk, put aside the egg white. Pass the egg yolk through a fine sieve. Season with salt, pepper and mustard and stir until smooth. Stir in oil first, then sour cream bit by bit. Wash herbs, shake dry and chop very finely. Chop the egg white finely. Stir the herbs and egg white into the sauce. Season to taste again.
Nutrition Facts
980 kcal
59 g
70 g
22 g
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