Summary

Ingredients

• 1 kg asparagus, white
• 200 g trout fillet (s), smoked
• 150 grams flour
• 2 egg (s)
• 150 g breadcrumbs
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 pinch (s) pepper
• 1 teaspoon, heaped mustard, medium hot
• 1 lemon (s)
• 200 g clarified butter
• 300 ml rapeseed oil

For the sauce:

• Asparagus peels and ends
• 200 ml white wine, dry
• 200 g sour cream or crème fraîche
• 2 teaspoons, heaped horseradish, hot
• 1 teaspoon, leveled dill, dried or fresh, but then a little more
• 1 tablespoon, leveled clarified butter
• 1 spring onion (s)
• salt and pepper
• sugar

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Instructions

1. Wash the asparagus well, peel it and cut approx. 1.5 cm from the ends. Starting from the back, cut the asparagus stalks diagonally into finger-sized, bite-sized diamonds.
2. Now put some clarified butter in a pan (I use a wok) and fry the asparagus rue, stirring constantly, with the addition of salt. When the asparagus has turned color, add the sugar to caramelize and deglaze with lemon juice. Put everything in a bowl or on a large plate to cool down.
3. For the sauce, put the asparagus peels and ends in a saucepan with a little salt and sugar and add the white wine. Place a plate in the pot to weigh down and bring to the boil with the lid closed. After boiling, switch back to medium or lower heat and simmer gently for about 15 minutes.
4. Meanwhile, sauté the finely sliced spring onion in a saucepan with a little clarified butter over medium heat. Save some of the greens to serve. When the spring onion has turned nice and translucent, turn up the temperature, caramelize with a little sugar and deglaze with the asparagus stock through a sieve. Now stir in the horseradish and, with the lid open, reduce the sauce to a simmer.
5. For the breading, whisk the eggs with the mustard and a little pepper, adding a dash of milk if necessary. Bread the asparagus diamonds with the flour, the beaten egg and breadcrumbs and fry them in a pan (I use the wok) with the heated clarified butter and rapeseed oil mixture until golden brown. Do not set the heat too high. Place on kitchen towels to drain and keep warm in a preheated oven at approx. 80 degrees.
6. Stir in the sour cream, the remaining juice from the cooled asparagus, the dill and pepper into the reduced sauce and briefly bring to the boil. If necessary, add salt and sugar to taste.
7. To serve, place the baked asparagus on half of the plate, distribute the sauce on the other half of the plate and place the smoked trout on top and sprinkle with the spring onion leaves.