Summary

Ingredients

• g 1,000 asparaus (broken asparaus)
• salt
• sugar
• 45 g butter
• g 1,000 potato (s), new
• Caraway seed
• 25 g flour
• 500 g pork meat, seasoned, medium coarse
• 2 egg (s)
• 2 slices white bread
• 100 g cream
• Lemon juice
• pepper
• some nutmeg, grated
• Parsley or chervil

Print Recipe Pin Recipe

Instructions

1. First peel the asparagus, cut into pieces about 5 cm long and cook in salted water with a pinch of sugar and 20 g butter, not too soft. Then take it out and rinse with cold water.
2. Boil the unpeeled potatoes in water with salt and caraway seeds, peel them and keep warm.
3. Then leave out 25 g butter, add flour, sweat well and let cool. Fill up with the boiling asparagus stock (a good 1/2 liter) and simmer for about 30 minutes over a very low flame. Then pass through a sieve.
4. Mix the mince with 2 egg whites and the soaked, squeezed out white bread, form 24 dumplings and let simmer in salted water for 5-6 minutes. Then mix 2 egg yolks with the cream, add to the hot sauce that is no longer boiling and add lemon juice, salt, fresh pepper and grated nutmeg to taste. Add the dumplings and asparagus to the sauce, let it get hot and serve. Serve with the warm potatoes, generously sprinkled with parsley.