Green and white asparagus ragout with Rösti

Name: Green and white asparagus ragout with Rösti
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 5 Eggs (Gr. M); 1 kg white asparagus; 500 g green asparagus; 7-10 Tbsp salt, sugar, white pepper; 800 g large potatoes (mainly waxy); 2-4 Tbsp Oil; 2 Bag "Refinement" lemon butter sauce; 7-10 Tbsp (for 1/4 l liquid each); 2 TABLESPOONS Fresh cream

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

5 Eggs (Gr. M)
1 kg white asparagus
500 g green asparagus
7-10 Tbsp salt, sugar, white pepper
800 g large potatoes (mainly waxy)
2-4 Tbsp Oil
2 Bag "Refinement" lemon butter sauce
7-10 Tbsp (for 1/4 l liquid each)
2 TABLESPOONS Fresh cream

Directions

1
Hard boil 4 eggs. Quench and let cool down
2
Wash the asparagus. Peel white asparagus, cut off ends. Cut off only the woody ends of the green asparagus generously. Cut the asparagus into small pieces
3
Cook white asparagus in 600 ml boiling salted water covered with 1 pinch of sugar for about 15 minutes. Add green asparagus and cook for 10 minutes. Then lift them out, let the stock cool down
4
Peel, wash and coarsely grate the potatoes. Stir in the rest of the egg. Season with salt and pepper. Heat oil in portions in a coated pan. Fry about 8 Rösti from the potato mixture. Keep warm
5
Stir the contents of the bag into the asparagus stock. Bring to the boil while stirring and simmer for 1 minute. Refine with crème fraîche. Heat the asparagus briefly in the sauce. Peel, dice and fold in the eggs. Serve with the Rösti