Asparagus with Swedish potatoes and Riesling sauce
easy
75 mins
75 mins
Ingredients
- 800 g medium-sized potatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 25 g grated parmesan cheese
- 50 g Butter or margarine
- 2 kg white asparagus
- 1 Shallot
- 1/4 l dry white wine (e.g. Riesling)
- 200 g Whipped cream
- 2-3 TABLESPOONS sauce thickener
- 2 Egg Yolk
- 1 TEASPOON Vegetable broth (instant)
- 4 (approx. 500 g) Chicken filets
- 1-2 TABLESPOONS Oil
- 1/2 bunch Chives
- 15 g flaked almonds
- 7-10 Tbsp Chervil
Directions
- 1
Wash and peel the potatoes, place them individually on a spoon and cut them deep several times. Place the potatoes in a large ovenproof dish and sprinkle with salt, pepper and parmesan. Spread approx. 40 g fat in flakes on the potatoes and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 45-50 minutes.
- 2
Meanwhile peel the asparagus, cut off the woody ends. For the sauce, peel the shallot and dice finely. Heat the remaining fat in a pot and fry the diced shallots in it until translucent. Deglaze with white wine and cream, up to 3 tablespoons, bring to the boil and pour in the sauce thickener while stirring.
- 3
Bring to the boil again briefly. Mix the remaining cream and egg yolk and stir into the hot sauce. Do not let it boil anymore. Season the sauce with salt, pepper and a little broth. Cook the asparagus in boiling salted water for 15-20 minutes.
- 4
Wash the chicken fillets and pat them dry. Heat the oil in a pan and fry the fillets for about 10 minutes, turning them over. Season with salt and pepper. Wash the chives, dab dry and cut into fine rolls.
- 5
Roast the almonds in a pan without fat. Drain asparagus and arrange on a plate together with potatoes and chicken fillets. Pour some sauce over the asparagus and sprinkle with almonds and chives.
- 6
Serve garnished with chervil. Serve the rest of the sauce separately.
Nutrition Facts
780 kcal
38 g
45 g
44 g
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