Rösti with asparagus ragout (diabetics)

Name: Rösti with asparagus ragout (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 7-10 Tbsp ingredients; 7-10 Tbsp :; 1 egg (size M); 300 g peeled asparagus (e.g. white and/or green (greener does not need to be peeled); 7-10 Tbsp Salt; 160 g peeled potatoes; 1 Egg Yolk; 7-10 Tbsp white pepper; 2 TEASPOONS Oil; 1-2 TEASPOONS Lemon juice; 1 teaspoon (10 g) sour cream (10 % fat); 7-10 Tbsp vegetable binder

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

7-10 Tbsp ingredients
7-10 Tbsp :
1 egg (size M)
300 g peeled asparagus (e.g. white and/or green (greener does not need to be peeled)
7-10 Tbsp Salt
160 g peeled potatoes
1 Egg Yolk
7-10 Tbsp white pepper
2 TEASPOONS Oil
1-2 TEASPOONS Lemon juice
1 teaspoon (10 g) sour cream (10 % fat)
7-10 Tbsp vegetable binder

Directions

1
: Boil the egg hard for about 10 minutes. Quench and let it cool down
2
Wash the asparagus, cut the ends off generously. Cut the asparagus into pieces. Cover white asparagus and cook for about 15 minutes in about 200 ml boiling salted water. Add green asparagus and cook for about 10 minutes. Then lift out the asparagus. Measure out approx. 100 ml of the asparagus stock
3
Wash the potatoes and grate coarsely. Mix with egg yolk. Season with salt and pepper. Heat oil in portions. Fry 2-3 Rösti with the potato mixture. Keep warm
4
Boil up the asparagus stock while stirring. Refine with cream and bind slightly with binding agent. Season the sauce with salt, pepper and some lemon juice. Heat the asparagus in the sauce. Peel, dice and fold in the egg. Serve with the Rösti