White asparagus with king pate

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel the asparagus and cut off the woody ends. Wash peel and ends, boil in 2 1/2 litres of water and let it boil for about 10 minutes. Wash the Kasseler, dab dry and dice. Peel and chop the onions. Clean, wash and slice the mushrooms. Drain asparagus skins and ends, catching the liquid.

2. 2

   Measure out 1/4 litre and put aside. Boil the rest of the asparagus water with salt and sugar. Cook the asparagus for 15-20 minutes. Heat the fat. Sauté onions until translucent. Sauté meat and mushrooms briefly. Deglaze with 1/4 litre asparagus water and cream. Bring to the boil and simmer for about 8 minutes. Bake the pies in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 5 minutes. Remove the asparagus and keep warm. Pour approx. 1/8 litre asparagus water into the ragout and bring to the boil. Stir milk and flour until smooth.

3. 3

   Bring to the boil and simmer for about 8 minutes. Bake the pies in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 5 minutes. Remove the asparagus and keep warm. Pour approx. 1/8 litre asparagus water into the ragout and bring to the boil. Stir milk and flour until smooth. Bind the ragout with it. Let simmer for another 2 minutes. Season to taste with pepper, lemon juice and salt if necessary. Fill the ragout into the pies. Arrange pâtés and asparagus. Sprinkle with chervil leaves. Serve with new potatoes as desired

4. 4

   Let simmer for another 2 minutes. Season to taste with pepper, lemon juice and salt if necessary. Fill the ragout into the pies. Arrange pâtés and asparagus. Sprinkle with chervil leaves. Serve with new potatoes as desired