White asparagus with green sauce

Name: White asparagus with green sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg baby potatoes; 3 TABLESPOONS + 50 ml oil; 3 TABLESPOONS sliced almonds; 2 small bunch of herbs for Frankfurt green sauce (e.g. parsley, chervil, sorrel, chives); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 1.5 kg white asparagus; 1 TEASPOON Sugar; 1 TABLESPOON Butter; 16 discs Coppa (Italian speciality from pork neck; cured and air-dried)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg baby potatoes
3 TABLESPOONS + 50 ml oil
3 TABLESPOONS sliced almonds
2 small bunch of herbs for Frankfurt green sauce (e.g. parsley, chervil, sorrel, chives)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
1.5 kg white asparagus
1 TEASPOON Sugar
1 TABLESPOON Butter
16 discs Coppa (Italian speciality from pork neck; cured and air-dried)

Directions

1
Peel and wash the potatoes and put them on a baking tray. Drizzle 2 tablespoons of oil over the potatoes. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Roast the flaked almonds in a pan without fat. Wash the herbs and pluck the flakes. Puree the herbs and almonds, adding approx. 50 ml oil. Season the sauce with salt, pepper and some lemon juice.
2
Wash and peel the asparagus and cut off the woody ends. Bring a wide flat pot with water, sugar and butter to the boil. Cook the asparagus in the water for 15-18 minutes. Heat 1 tablespoon of oil in a pan. Fry the coppa in it in portions for 2-3 minutes on both sides until crispy, then drain on kitchen paper. Remove the asparagus from the water and serve with coppa and green sauce. Season the potatoes with salt and add to the sauce