Egg and asparagus fricassee with potatoes and carrots

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel the lower third of the asparagus spears and cut off the woody ends and heads. Bring the stock to the boil. Cook the asparagus heads in it for 5 minutes, remove and put aside. Peel and wash the potatoes and carrots and cut them into small cubes.

2. 2

   Cut the remaining asparagus into pieces. Add the asparagus, potatoes, carrots and half of the peas to the boiling broth and cook covered for 15 minutes. In the meantime, add eggs to the boiling water and cook for 10 minutes until hard.

3. 3

   Cold quench, peel and eight. Puree the vegetables in the broth. Add cream. Season to taste with salt and pepper. Add the asparagus heads, egg quails and remaining peas, fold in carefully and heat up briefly.

4. 4

   Wash the parsley, dab dry and pluck the leaves. Put the asparagus and eggs fricassee in a bowl, garnish with parsley leaves and sprinkle with coloured pepper. Serve with rice or boiled potatoes.