Summary

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

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Instructions

1. Peel the potatoes if necessary. Wash and cook in boiling salted water for about 20 minutes. Then drain and allow to evaporate.
2. 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.
3. 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.
4. In the meantime, remove the asparagus from the salted water and let it cool down.
5. 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.
6. 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.
7. Tip: Serve briefly fried pork medallions or fillet of your choice.