Asparagus & Rösti with Kasseler mushroom sauce

Name: Asparagus & Rösti with Kasseler mushroom sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Potatoes; 1 Egg Yolk; 7-10 Tbsp Nutmeg; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 1.5-2 kg white asparagus; 1 Onion; 500 g Mushrooms; 400 g tripped chop of Kasseler; 3 tablespoons (30 g) clarified butter; 1 (20 g) heaped tbsp. flour; 100 g Whipped cream; 7-10 Tbsp Chervil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Potatoes
1 Egg Yolk
7-10 Tbsp Nutmeg
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
1.5-2 kg white asparagus
1 Onion
500 g Mushrooms
400 g tripped chop of Kasseler
3 tablespoons (30 g) clarified butter
1 (20 g) heaped tbsp. flour
100 g Whipped cream
7-10 Tbsp Chervil

Directions

1
Peel, wash and roughly grate the potatoes. Stir in egg yolk. Season with nutmeg, salt and pepper
2
Wash and peel the asparagus and cut off the woody ends. Peel and chop the onion. Clean, wash and slice the mushrooms. Cut the Kasseler into thin strips
3
Cook the asparagus in approx. 3/4 l boiling salted water covered with some sugar for 15-20 minutes, depending on the thickness
4
Fry about 12 small, crispy Rösti from the potato mixture in 2 tbsp. hot clarified butter. Lift out the asparagus and keep warm. Measure out 400 ml stock
5
Fry the onion, mushrooms and smoked pork in 1 tbsp. clarified butter until golden brown. Season everything with pepper. Sprinkle with flour and sweat. Deglaze with cream and asparagus stock while stirring. Bring to the boil and simmer for about 3 minutes. Arrange everything. Garnish with chervil if necessary.