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Asparagus with new potatoes
A German classic from Lower Saxony: between Nienburg and Burgdorf lie the largest asparagus fields in the state, and in spring the white asparagus comes to the table quite plainly with new potatoes. The peeled spears cook in a lightly sweetened stock to just tender and gleam palely on the warmed plate. Melted butter or margarine, chives and a squeeze of lemon go with them.
Kochzeit
65 min
Portionen
4
Zutaten
10
Nährwerte
pro Portion515 kcal
Kalorien
12 g
Eiweiß
28 g
Fett
49 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Zubereitung
- 1
Peel the white asparagus thoroughly from the tip downwards and cut off the woody ends. Do not throw the peelings and ends away.
- 2
Bring the peelings and ends to the boil with 2 l of water, the salt for the asparagus stock, the sugar and the butter or margarine for the asparagus stock and let them steep uncovered.
- 3
Pour the stock through a sieve, press the peelings out well and return the stock to the pan.
- 4
Scrub the new potatoes thoroughly and put them unpeeled into a pan. Cover them barely with water, add the salt for the potato water and cook them covered until soft.
- 5
Lay the asparagus spears side by side in the simmering stock and cook them over low heat until just tender, so that the tips do not fall apart.
- 6
Melt the butter or margarine for melting in a small pan over low heat without letting it brown.
- 7
Lift the asparagus out with a slotted spoon, let it drain briefly and arrange it with the potatoes on warmed plates.
- 8
Cut the lemon into wedges and lay them alongside. Pour the melted butter or margarine over the asparagus, season with pepper and scatter the chives over the potatoes.
