Asparagus Country Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, reen
- 400 g carrot (s)
- 2 large kohlrabi (approx. 500 g)
- salt and pepper
- 150 g peas, fresh, cleaned or frozen
- 1 large onion (s)
- 1 tablespoon butter
- 150 g cooked ham in one piece or smoked pork
- 1 bunch parsley
- 4 egg (s)
- 100 ml cream
Print Recipe
Pin Recipe Instructions
- Wash the asparagus, peel only the lower third and cut off the ends. Then cut into pieces approx. 6 cm long. Peel, wash and slice the carrots and kohlrabi.
- Cover and simmer the asparagus and kohlrabi in salted water for about 10 minutes. Add the carrots and peas after approx. 3 - 4 minutes and cook at the same time. Then drain the vegetables well in a colander.
- Dice the onion, heat the butter in a large pan and sauté the diced onion in it until translucent. Dice ham, add and sweat briefly. Add the drained vegetables and season well with salt and pepper.
- Finely chop the parsley for the topping. Whisk everything with the egg and cream except for a remainder, also season with salt and pepper. Pour over the vegetables and let them set. Turn carefully in between.
- Scatter the rest of the parsley. Fried potatoes or fresh bread go well with this.
- Tip: If necessary, fresh asparagus can also be stored unpeeled in a damp cloth in the refrigerator vegetable compartment for up to 3 days. It is important that it does not dry out and is really fresh. Peeled asparagus stays fresh for a day in the refrigerator.
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