Asparagus with new potatoes

Name: Asparagus with new potatoes
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Ingredients: 2 kg white asparagus; 1 tsp salt (for the asparagus stock); 1 tsp sugar; 1 tbsp butter or margarine (for the asparagus stock); 1 kg new potatoes (small, waxy); 1 tsp salt (for the potato water); 120 g butter or margarine (for melting); 3 tbsp chopped chives; 1 piece lemon; pepper to taste

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.

⏱

Cook time

65 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

515 kcal

Calories

12 g

Protein

28 g

Fat

49 g

Carbs

Ingredients

For 4 servings

Estimated cost~€15.60 · ~€3.90/serving

Instructions

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.