Asparagus with potato and apple skewers

Name: Asparagus with potato and apple skewers
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g baby potatoes; 7-10 Tbsp Salt; 1 kg white asparagus; 750 g green asparagus; 2 Apples (about 200 g each); 4 Bay leaves; 2 TABLESPOONS Oil; 250 g Mascarpone (Italian cream cheese preparation); 75 ml Cider (French sparkling apple wine); 7-10 Tbsp Pepper; 7-10 Tbsp Laurel and thyme

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g baby potatoes
7-10 Tbsp Salt
1 kg white asparagus
750 g green asparagus
2 Apples (about 200 g each)
4 Bay leaves
2 TABLESPOONS Oil
250 g Mascarpone (Italian cream cheese preparation)
75 ml Cider (French sparkling apple wine)
7-10 Tbsp Pepper
7-10 Tbsp Laurel and thyme

Directions

1
For the skewers, wash the potatoes and cook in boiling salted water for about 20 minutes. Drain potatoes, rinse with cold water and peel. Wash and peel the white asparagus and cut off the woody ends. Wash the green asparagus and cut off the woody ends. Cook white asparagus in boiling salted water for about 20 minutes. Add the green asparagus after about 8 minutes of cooking time and cook with it.
2
Wash the apples, cut them into quarters, cut out the core and cut the quarters into slices. Put them on skewers alternately with potatoes and bay leaves. Shortly before serving, fry in hot oil all around for about 4 minutes. For the sauce, mix mascarpone, cider and 75 ml asparagus stock and heat up. Season to taste with salt and pepper. Serve the asparagus, skewers and sauce garnished with laurel and thyme