Summary

Ingredients

• 500 g asparaus, white
• 500 g potato (s), peeled and diced
• 200 g mushrooms, brown
• 200 g peas, frozen
• 300 g minced meat, mixed
• 3 tablespoon breadcrumbs
• 1 egg (s)
• 125 g cream
• 2 tablespoon clarified butter
• Pepper, more colorful, grated fresh
• salt
• Nutmeg, grated
• 1 tablespoon flour
• 1 tablespoon butter
• parsley

Print Recipe Pin Recipe

Instructions

1. Peel the asparagus, cut off the ends and cut into pieces approx. 5 cm long. Simmer the bowls and ends in 500 ml of water under a lid for 15 minutes.
2. In the meantime, mix the minced meat with the egg and breadcrumbs well. Season with pepper and salt. Shape the mixture into about 20 small dumplings. Sear them brown all over in heated clarified butter in a saucepan, remove and set aside.
3. Brown the mushrooms in the same saucepan, remove and set aside. In the same saucepan, first sweat the potato cubes under the lid over a medium heat for 5 minutes. Add the asparagus pieces and sauté for another 5 minutes, stirring occasionally. Add the asparagus peel stock through a fine sieve. Add the meatballs and simmer for 10 minutes.
4. Add the cream, mushrooms and peas and simmer for another 5 minutes. In the meantime, mix the butter and flour well with a fork and bind the stew with it, stirring constantly. Season well with pepper, salt and nutmeg. Garnish with the parsley and serve in deep plates.