Asparagus Wrapped in Bacon with Leek Cream Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg asparagus, white or green
- 4 slices bacon, streaky
- 200 g leeks
- 125 ml cream
- 600 g potato (s), new, small ones
- 3 teaspoons butter
- 1 egg yolk
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes if necessary. Wash and cook in boiling salted water for about 20 minutes. Then drain and allow to evaporate.
- Rinse and peel the asparagus and remove the ends. Tie up in portions. Heat the water in a large saucepan (or asparagus pot). Add a pinch of salt and 1 teaspoon of butter. Add the asparagus to the boiling water and cook for about 15 minutes, depending on the thickness of the asparagus stalks - not too soft.
- In the meantime, clean, wash and shake dry the leek. Finely chop the leek. Sweat in 1 teaspoon melted butter until translucent. Remove 200 ml of the asparagus water and deglaze with it. Let cook for about 10-15 minutes. Add the cream and stir until frothy. Season to taste with salt and pepper and reduce to a creamy sauce. Finally, alloy with the egg yolk and then do not let it boil again.
- In the meantime, remove the asparagus from the salted water and let it cool down.
- Roll the portioned asparagus into the bacon and fry for approx. 2-3 minutes with 1 teaspoon of melted butter in the pan. Fry the potatoes for 2-3 minutes in another pan with 1 teaspoon of melted butter.
- Place the asparagus wrapped in bacon with the buttered potatoes and the leek cream sauce on plates and garnish with a little leek if necessary.
- Tip: Serve briefly fried pork medallions or fillet of your choice.
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