Summary

Ingredients

• 1 kg asparagus, white
• 500 g minced meat, mixed
• 1 egg (s)
• 2 tablespoon breadcrumbs
• 2 cloves garlic)
• 2 tablespoon olive oil for frying
• 1 tablespoon butter
• 300 g jasmine rice
• some flour to sweat
• 750 ml asparagus cooking water
• 1 bunch dill
• 1 lemon (s)
• 2 cups double cream
• Salt and pepper
• sugar

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Instructions

1. Peel the asparagus, cook with a little salt and sugar for about 5 minutes and then let it steep in the boiling water.
2. Shape the minced meat into small dumplings with salt and pepper, an egg and some breadcrumbs. Fry them vigorously in a little oil.
3. Peel off the garlic clove, chop it and sauté in a little butter. Add the rice and fry a little. Sweat with a little flour. Then pour in approx. 750 ml of the asparagus boiling water and simmer closed for approx. 10 minutes. Stir several times.
4. Wash and chop the dill. Squeeze the lemon.
5. Add the lemon juice to the finished rice. Season this with salt and sugar and add the dill and double crème.
6. Fold in the minibulettes with the roasting fat and the asparagus, let simmer briefly on a low flame.