Asparagus Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus
- 500 g potato (s)
- 30 g butter
- salt
- 1 pinch (s) sugar
- 1 packet meatballs, 300 g or homemade
- 1 packet peas, frozen
- 2 egg yolks
- Parsley, smooth
- 125 ml cream
Print Recipe
Pin Recipe Instructions
- Wash, peel and cut the asparagus into pieces.
- Let the peel boil in 1/2 l water for 15 minutes, pour the asparagus water through a fine sieve.
- Peel, wash and cut the potatoes into pieces. Sauté the asparagus and potatoes in the butter for 10 minutes and season with salt and sugar. Add the asparagus water, the defrosted peas and meatballs and cook for another 15 minutes.
- Mix the cream with the egg yolk and add to the stew. Chop the parsley and sprinkle over it.
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