Potato Rösti with asparagus ragout

Name: Potato Rösti with asparagus ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Eggs (size M); 500 g whiter and greener; 7-10 Tbsp Asparagus; 4 large potatoes; 7-10 Tbsp (à ca. 200 g); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2-4 Tbsp Oil; 2 tablespoons (30 g) Butter or margarine; 2 tablespoons (30 g) Flour; 200 ml Milk; 1 TABLESPOON Lemon juice; 7-10 Tbsp Chervil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Eggs (size M)
500 g whiter and greener
7-10 Tbsp Asparagus
4 large potatoes
7-10 Tbsp (à ca. 200 g)
7-10 Tbsp Salt
7-10 Tbsp white pepper
2-4 Tbsp Oil
2 tablespoons (30 g) Butter or margarine
2 tablespoons (30 g) Flour
200 ml Milk
1 TABLESPOON Lemon juice
7-10 Tbsp Chervil

Directions

1
Boil eggs hard in about 10 minutes. Quench and drain
2
Wash the asparagus. Peel the white, cut off the woody ends. Cut only the ends off the green. Cut the asparagus into pieces.
3
Peel, wash and coarsely grate the potatoes. Season with salt and pepper. Heat oil in a coated pan in portions. Fry a total of 8 golden brown Rösti from the potato mixture in 2 portions. Keep warm. Bring 1/2 litre salted water to the boil. Cook white asparagus for about 10 minutes, green asparagus for about 5 minutes. Remove and drain, catching the asparagus stock at the same time. Heat the fat in a pot. Sauté the flour in it until golden brown. Deglaze with milk and asparagus stock. Let simmer for about 5 minutes while stirring. Season sauce with salt, pepper and lemon juice. Heat the asparagus in the sauce
4
Peel and coarsely chop the eggs. Arrange Rösti and asparagus ragout on plates. Sprinkle with chopped egg and garnish with chervil