Asparagus Ragout with Königsberger Klopsen

Summary

Ingredients

• 250 g potato (s)
• 500 g asparaus, white
• 750 ml water
• 150 g butter

For the meatballs:

• 250 g round beef
• 1 egg (s)
• 2 tablespoon breadcrumbs
• salt and pepper
• 1 onion (s)

For the bechamel sauce:

• 50 g sprin onion (s)
• 10 g wheat flour type 405
• 100 ml cream
• 1 teaspoon lemon juice
• 2 teaspoons capers

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Instructions

1. Boil the potatoes as boiled or jacket potatoes for approx. 20 minutes until soft.
2. Peel the asparagus and cut into pieces. Bring to a boil in a saucepan with water, salt and a little butter.
3. In the meantime, prepare the dumplings. Knead the minced beef with the egg and breadcrumbs and season. Dice the onion and sauté with butter in a small pan. Let the onions cool and add to the minced meat mixture. Shape the minced meat into small Königsberg balls. When the asparagus boils, reduce the temperature, add Königsberger Klopse and let it steep for about 15 minutes.
4. For the sauce, cut the spring onions into bite-sized pieces and sauté in butter. Dust the flour over it, sauté briefly and deglaze with a little water. Stir in the cream and round off with lemon juice. Gradually add as much asparagus stock until the sauce is creamy.
5. Add the asparagus and Königsberger Klopse to the sauce and season with salt and pepper. Drain the capers and mix with the ragout.
6. Serve with the jacket or boiled potatoes.
7. Approx. 670 Kcal per serving.