Summary

Ingredients

• 500 g asparaus, reen
• 1 kg asparagus, white
• 500 g minced meat, from Rimd
• 100 g herbal cream cheese
• 4 tablespoon white wine
• 2 teaspoon, heaped flour
• 1 medium onion (s)
• 1 teaspoon, leveled salt
• 1 teaspoon, heaped herbs, frozen, mixed
• 2 egg (s)
• 3 tablespoon breadcrumbs, or a soaked bread roll
• pepper
• 500 ml vegetable stock

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Instructions

1. Peel the asparagus and cut diagonally into bite-sized pieces.
2. Finely dice the onion and knead well with the minced meat, egg, herbs, salt, pepper and breadcrumbs. Form small balls.
3. Bring the stock to a boil in a large saucepan and cook the asparagus with the meatballs in it for about 12 minutes.
4. Beat the cream cheese until smooth, then add the flour and wine and stir. Pour the mixture into the saucepan, stir in carefully and bring to the boil.
5. Serve with fresh baguette.