Summary

Ingredients

• 1 kg potato (s), floury boiling
• 50 g clarified butter
• 750 g asparaus, white
• 1 shallot (s)
• 250 g kin oyster mushrooms
• 2 tablespoons oil
• 150 ml vegetable stock
• 100 g double cream cheese
• 1 lemon (s), organic
• 30 g parmesan cheese
• Lemon pepper
• salt and pepper

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Instructions

1. Wash the potatoes and cook them in the skin for about 12 minutes so that they are not quite cooked. Drain and let cool a little. Peel the lukewarm potatoes and grate roughly on the raw vegetable grater. Salt lightly and divide into 4 servings.
2. Heat some clarified butter in a small non-stick pan (Ø 18 cm). Fry 4 rösti on each side one after the other for about 6-7 minutes until golden brown. Keep the hash browns warm in the oven at 100 degrees, circulating air 75 degrees, gas lowest setting.
3. Peel the asparagus, cut off the ends, cut the asparagus into pieces and cut in half lengthways. Peel and finely dice the shallot. Clean the mushrooms and cut in half or quarter.
4. Heat the oil and fry the asparagus vigorously in it. Season with salt and pepper. Remove from the pan and fry the shallots in it. Add the mushrooms and fry brown all over. Season with salt and pepper. Add the asparagus again.
5. Pour in the broth and melt the cream cheese in it while stirring. Wash the lemon with hot water, pat dry and peel off some of the peel with a zest zipper. Squeeze the lemon. Season the strips with salt, lemon juice, pepper and lemon pepper. Grate the parmesan cheese on top and sprinkle a few lemon zest on top.
6. Serve with the hash browns.