Asparagus with lemon mashed potatoes, egg and cress (Cornelia Poletto)

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Boil eggs in boiling water for about 9 minutes, quench and let cool. Peel asparagus and remove woody ends. Peel, wash and dice the potatoes. Wash lemon and grate dry. Grate lemon peel finely and squeeze lemon. Divide the asparagus into four closable ovenproof portion moulds, sprinkle with salt and a little sugar. Add potatoes, salt and spread the butter in flakes on top. Add 1/4 each of lemon juice and zest. Close the moulds and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes

2. 2

   Clean and wash spring onions and cut into thin rings. Heat olive oil in a pan and sauté the spring onions briefly. Season with salt and pepper and place in a bowl. Add vinegar and stir in grape seed oil. Peel and chop the eggs and also mix in. Wash cress, shake dry and remove coarse stalks. Coarsely chop the cress. Fold into the egg and onion mixture, season to taste with salt, pepper and vinegar. Wash the chives, shake dry and cut into fine rolls

3. 3

   Remove the moulds from the oven, take out the potatoes and put them into a pot. Pour in the stock from the moulds and mash the potatoes coarsely. Season with salt and pepper. Arrange asparagus with lemon mashed potatoes on plates. Pour egg vinaigrette over the asparagus and sprinkle with chives rolls. Serve with ham if desired

4. 4

   Tip: You can also cook asparagus and potatoes in aluminium foil. To do this, brush four sheets of foil in the middle with butter, place the asparagus and potatoes on top, season as above and close the foil tightly. Cook on the baking tray

Nutrition Facts

KCAL
540 kcal

CARBS
28 g

FATS
40 g

PROTEINS
15 g